Mediterranean Diet Cucumber Maki
Indulge in a fusion of flavors with this Mediterranean Diet Cucumber Maki, a fresh and creative twist on traditional sushi rolls. Perfectly seasoned sushi rice sets the base, while crisp cucumber halves are hollowed out and filled with vibrant red bell peppers, tangy kalamata olives, creamy feta cheese, and aromatic fresh dill. Wrapped in nutrient-packed nori sheets, these rolls bring together the refreshing essence of Mediterranean ingredients with the artful presentation of Japanese cuisine. Drizzled with a hint of lemon juice and olive oil for added zest, this recipe is a healthy, gluten-free, and visually stunning dish that’s perfect for lunch, appetizers, or entertaining. Quick to prepare and bursting with wholesome flavors, these cucumber maki rolls are a must-try for lovers of light, Mediterranean-inspired fare.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 large cucumbers
- 1 red bell pepper
- 0.25 cup kalamata olives, pitted and chopped
- 0.25 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 4 seaweed nori sheets
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
Wash the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 10 minutes.
While the rice is cooling, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently stir this mixture into the cooked rice and let it cool to room temperature.
Peel the cucumbers and cut them lengthwise in half. Using a spoon, scoop out the seeds to create hollow centers. Pat them dry with a paper towel.
Slice the red bell pepper into thin strips.
In a small bowl, toss together the chopped kalamata olives, crumbled feta cheese, and fresh dill. Add the lemon juice and olive oil for additional flavor.
Lay one nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a cucumber half at the bottom edge of the rice-covered nori, then place some red pepper strips and a spoonful of the olive-feta mixture into the cucumber’s hollow center.
Using the sushi mat, carefully roll the nori tightly from the bottom edge to the top, sealing the edge with water.
Repeat the process with the remaining ingredients to make 4 rolls.
Slice each roll into 6 pieces using a sharp knife dipped in water to prevent sticking.
Serve the cucumber maki rolls immediately or refrigerate them until ready to serve.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 28.2 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1542 mg | 33% | |
*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.
