Used in the California Rolls, and many other Maki Rolls. Preparation is simple, slice
them lengthways into strips of about 6mm x 6mm. Some prefer to discard the
middle part, but I personally find it tastes no different from the fleshy part.
If you are feeling brave with a knife, and creative, you can use the skin of the
cucumber to make fancy table decorations too.
I find Cucumber works well in Califorina Rolls and Salmon Makis. It doesn't seem
to work so well with Tuna, but its's all a matter of taste, experiment!
An important point: It's best not to store the cucumber in the refrigerator
for at least two hours before serving, it will be far too cold (and firm) in the
mouth, and the taste is spoiled.