Food & Cooking Recipes Appetizers Finger Food Recipes Cucumber Rice Sandwiches 3.9 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 45 mins Total Time: 2 hrs 45 mins Yield: 32 Forget grocery-store sushi! Whip up these rice "sandwiches" filled with cucumbers and cream cheese instead. They make an excellent post-game, study group, or tea party snack for the kids. The best part? You can prepare the whole thing in advance. Ingredients 4 cups cooked warm sushi rice 2 ½ tablespoons rice-wine vinegar 1 teaspoon salt ½ cup cream cheese, room temperature ½ English (hothouse) cucumber, thinly sliced 2 tablespoons sesame seeds Directions 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. 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. Rate it Print