Cucumber Maki
Delightfully fresh and easy to make, Cucumber Maki is a classic vegetarian sushi roll that celebrates simplicity and elegance. Featuring perfectly seasoned sushi rice, crisp cucumber strips, and savory nori sheets, this recipe delivers a balance of texture and flavor that's both refreshing and satisfying. With quick prep and straightforward instructions, you'll master the art of sushi rolling in no time. Ideal as an appetizer or light meal, these homemade maki rolls pair beautifully with soy sauce, pickled ginger, and a touch of fiery wasabi for authentic Japanese flair. Perfect for sushi enthusiasts or those new to rolling at home, Cucumber Maki is a must-try recipe brimming with freshness and versatility.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.
Combine the rinsed rice and 1 1/4 cups of water in a rice cooker or saucepan. Cook the rice according to the rice cooker's instructions or bring to a boil in the saucepan, then reduce heat, cover, and simmer for about 10 minutes until the rice is tender and water is absorbed.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring occasionally, until sugar and salt are dissolved. Do not let it boil.
Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Let the rice cool to room temperature.
Peel the cucumber and cut in half lengthwise. Use a spoon to remove the seeds and slice the cucumber into long, thin strips about 1/4 inch wide.
Place a bamboo sushi mat on a clean, flat surface. Lay a sheet of nori, shiny side down, onto the mat.
Wet your hands to prevent sticking and spread about 3/4 cup of the cooked rice evenly over the nori, leaving a 1-inch border at the top edge.
Place a few cucumber strips across the center of the rice horizontally.
Using the bamboo mat, lift the edge of the nori closest to you and begin to roll it over the cucumber encasing the filling. Continue to roll, applying gentle pressure, until the rice is fully enclosed.
Moisten the nori's top border with a little water to seal the roll. Repeat the process with the remaining ingredients.
Using a sharp, wet knife, cut each roll into 6 to 8 equal pieces, wiping the knife with a damp cloth between cuts.
Serve the cucumber maki with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
