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Cucumber Rice Sandwiches

Throw an East-meets-West tea party and serve these light, rice-and-cucumber tea sandwiches that pairs well with Sweet Hibiscus Tea.

  • Yield: Makes 32

Source: Martha Stewart Kids, Spring


  • 4 cups cooked warm sushi rice
  • 2 1/2 tablespoons rice-wine vinegar
  • 1 teaspoon salt
  • 1/2 cup cream cheese, room temperature
  • 1/2 English (hothouse) cucumber, thinly sliced
  • 2 tablespoons sesame seeds


  1. Line 8-inch-square glass baking dish with plastic. Toss warm rice with vinegar and salt in a large bowl. Firmly press half into dish. Spread with 1/4 cup cream cheese. Layer half the cucumber slices on top, overlapping. Repeat. Cover with plastic; top with a weighted baking dish. Refrigerate at least 2 hours or overnight.

  2. Lift out; transfer to cutting board. Cut into 1-by-2-inch rectangles. Dip 1 short and 1 long side of each sandwich in sesame seeds. Serve within 4 hours.

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