Been laying awake late at night wondering which cucumbers you should use in your sushi?
Didn't think so :-)
But you probably should. You see they are not all created equally. Bascially you have 2 choices:
1. Pick one that you don't have to skin and deseed but is generally a little less flavorful or
2. Pick one that is a little more flavorful, but you have to skin and deseed it.
The English or hot house (leftmost and middle pictures above) and Japanese (rightmost pictures above) varieties belong in this category. They have a thinner skin and little or no seeds.
These are probably the ones most commonly used in sushi despite a slight drop in flavor because they don't have to be peeled and deseeded and also because having the skin on provides a nicer visual appeal in the finished slices.
The English come with a plastic wrapper so that they don't have to have a wax coating and also to improve shelf life. The Japanese look similar to the English ones but with bumps.
For sushi, these are the ones I prefer to use.
The most common variety in this category that you will most likely find in your local grocery store will be the garden (above). I will use this one if I can't find an English or Japanese one.
This one usually has a thicker skin that can be bitter if it is not peeled off (or at least scrubbed) and normally comes waxed to improve shelf life. They should also be deseeded before use (just look at how big the seeds are (above) and how much of the center is taken up by them). Just split them down the middle and scoop out the seeds.
The visual appeal and texture won't be as striking without the dark green skin against the white flesh, but the flavor might be a little better.
If you are conflicted, you may just want to try both kinds and see which you like better.
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