Sugar-Free Cucumber Maki
Elevate your sushi game with this refreshing and health-conscious Sugar-Free Cucumber Maki recipe. Perfect for those looking for a guilt-free treat, this homemade sushi swaps sugary additives for clean, vibrant flavors. Fluffy sushi rice is seasoned with salt and rice vinegar, creating the perfect base for thin strips of crisp cucumber, sweet carrot, and creamy avocado, all enveloped in nutrient-rich nori sheets. This easy-to-follow recipe requires minimal prep time and ensures a rewarding culinary experience with every roll. Served alongside soy sauce, wasabi, and pickled ginger, these sugar-free maki rolls are great for light lunches, entertaining, or satisfying sushi cravings without compromising on nutrition.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 4 pieces Nori sheets
- 1 large Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 1 tablespoon Soy sauce
- 0.5 teaspoon Wasabi paste
- 0.25 cup Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Transfer the rinsed rice to a medium saucepan, add 1.25 cups of water, and bring to a boil over medium heat.
Once the water reaches a boil, reduce the heat to low, cover the pan, and cook for 15 minutes or until the water is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.
While the rice is resting, combine rice vinegar and salt in a small bowl and stir until the salt is dissolved.
Transfer the cooked rice to a wooden or non-metallic bowl and drizzle the vinegar mixture over it. Gently fold the rice with a spatula to incorporate the seasoning evenly. Set aside to cool to room temperature.
Peel the cucumber and cut it into long, thin strips. Repeat the same with the carrot.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Place a bamboo sushi mat on a clean surface and lay one nori sheet on top, shiny side down.
Wet your hands to prevent sticking, and spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.
Lift the edge of the sushi mat closest to you, and begin to roll the nori away from you, applying gentle, even pressure to create a tight cylinder.
Seal the roll by moistening the top border of the nori with water and press gently.
Repeat the rolling process with the remaining nori sheets and fillings.
Using a sharp, wet knife, slice each roll into six or eight pieces, wiping the knife between slices for clean cuts.
Serve the cucumber maki with soy sauce, wasabi paste, and pickled ginger on the side for dipping and garnishing.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 10.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1816 mg | 39% | |
*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.
