Gluten-Free Cucumber Maki
Delight in the simplicity and freshness of Gluten-Free Cucumber Maki, a healthier twist on classic sushi rolls that's perfect for those with dietary restrictions. This vibrant recipe brings together perfectly seasoned sushi rice, crisp cucumber strips, and earthy nori sheets for a light yet satisfying bite. With gluten-free soy sauce as a dipping option, it's an ideal choice for sushi lovers avoiding gluten. Crafted in just 40 minutes, this recipe is easy to follow and delivers stunning, restaurant-worthy results right from your own kitchen. Perfect as an appetizer, light lunch, or a centerpiece for your sushi night, these cucumber maki rolls are a must-try for anyone craving a gluten-free sushi experience full of authentic flavor.
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Recipe Information
Ingredients
- 1 cup Sushi Rice
- 1.25 cups Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 whole Cucumber
- 3 sheets Nori Sheets
- 2 tablespoons Gluten-Free Soy Sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Remove the rice from heat and let it sit covered for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Peel the cucumber and cut it into long, thin strips, about 1/4 inch thick.
Place a nori sheet shiny side down on a bamboo sushi mat.
With wet hands, spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Place a strip of cucumber lengthwise along the center of the rice.
Using the sushi mat, gently roll the nori over the cucumber, applying slight pressure to form a tight roll. Seal the edge with a little water.
Repeat the process with the remaining ingredients to make additional rolls.
With a sharp knife, slice each roll into 6-8 pieces.
Serve with gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 746 mg | 16% | |
*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.
