How to Prepare Cucumber for Sushi

Large cucumbers that have fewer seeds are easier to work with. The vegetable must be fresh, with a firm skin and crunchy texture.

Above: Cut the cucumber in half, lengthways. Use a spoon to remove the seeds by scraping down the middle. The cucumber now resembles a canoe. 

Above: This is a mandolin, a Japanese vegetable slicer. You can cut the cucumber with a knife, but this handy contraption makes the process quick and easy. 

Above: Slice the cucumber into long ribbons. The thinner the ribbon, the more flexible and translucent it will be. I like mine to be the thickness pictured above, for more crunch.

 Above: Arrange the cucumber strips on a plate and sprinkle with salt. Place the cucumber in the fridge for a few hours. Rinse before use.