Cucumber Maki Rolls
Cucumber Maki Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, cooked and seasoned
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls
- 4 nori sheets
- 1 cucumber, julienned into thin strips
- as needed water, for sealing
For Serving
- as needed soy sauce
- as needed wasabi
- as needed pickled ginger
Instructions
- 1
Prepare the sushi rice seasoning by gently heating the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt are dissolved. Do not boil. Let it cool.
⏱️ 5 min
- 2
Gently fold the cooled seasoning into the cooked sushi rice using a cutting motion with a rice paddle or spatula. Avoid mashing the rice. Cover with a damp cloth to keep it from drying out.
⏱️ 5 min
- 3
Place a nori sheet shiny-side down on a bamboo sushi mat. Wet your hands slightly to prevent the rice from sticking.
⏱️ 2 min
- 4
Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge. Be careful not to press too hard.
⏱️ 3 min
- 5
Arrange a few strips of julienned cucumber horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 2 min
- 6
Using the bamboo mat, carefully roll the nori from the bottom up, tucking the filling in tightly. Apply gentle pressure to form a firm roll.
⏱️ 3 min
- 7
Moisten the top border of the nori with a little water to help seal the roll. Complete the roll and press gently to secure.
⏱️ 1 min
- 8
Using a sharp, damp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 4 min
- 9
Serve immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Maki Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, cooked and seasoned
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls
- 4 nori sheets
- 1 cucumber, julienned into thin strips
- as needed water, for sealing
For Serving
- as needed soy sauce
- as needed wasabi
- as needed pickled ginger
Instructions
- 1
Prepare the sushi rice seasoning by gently heating the rice vinegar, sugar, and salt in a small saucepan until the sugar and salt are dissolved. Do not boil. Let it cool.
⏱️ 5 min - 2
Gently fold the cooled seasoning into the cooked sushi rice using a cutting motion with a rice paddle or spatula. Avoid mashing the rice. Cover with a damp cloth to keep it from drying out.
⏱️ 5 min - 3
Place a nori sheet shiny-side down on a bamboo sushi mat. Wet your hands slightly to prevent the rice from sticking.
⏱️ 2 min - 4
Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top edge. Be careful not to press too hard.
⏱️ 3 min - 5
Arrange a few strips of julienned cucumber horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 2 min - 6
Using the bamboo mat, carefully roll the nori from the bottom up, tucking the filling in tightly. Apply gentle pressure to form a firm roll.
⏱️ 3 min - 7
Moisten the top border of the nori with a little water to help seal the roll. Complete the roll and press gently to secure.
⏱️ 1 min - 8
Using a sharp, damp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 4 min - 9
Serve immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 1 min