Cucumber Maki
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
58 kcal
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Course
Main Course
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Cuisine
Japanese
Cucumber Maki
Description
This recipe begins with properly cooked and cooled sushi rice to ensure optimal texture without causing the nori to become soggy. The rice is spread over the rough side of the nori sheet which helps the rice adhere better during rolling. Thin strips of fresh cucumber provide a crisp, refreshing interior filling.
The roll is tightly formed using a bamboo mat to maintain shape and avoid gaps. Sealing the roll with a moist edge of nori prevents it from unraveling once sliced. The knife should be dipped in water before each cut to keep slices clean and prevent sticking.
Cucumber Maki makes a light sushi option suitable as an appetizer or part of a sushi platter. Its simplicity highlights the freshness of ingredients and balance of flavors between the sticky rice and mild cucumber taste.
Practical tips include measuring raw rice to yield the correct quantity of cooked rice, handling sticky rice with wet hands or spoons, and using either water or rice grains to seal the roll depending on nori brand.
Ingredients
- 200 g sushi rice cooked
- 2 heet nori
- 1 cucumber cut into strips
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
- Lay the strips of cucumber halfway along the rice.
- Using a bamboo rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
- Dip a sharp knife into some water and then slice the roll. Dip the knife into water each time you make a cut. Slice the roll into 10 pieces.
Notes
- Use 70g of raw sushi rice to yield approximately 200g of cooked rice for this recipe.
- Wet the knife before slicing the roll to prevent sticking and ensure clean cuts.
- Place nori shiny side down to let the rice stick to the rough side and enhance appearance.
- If water does not seal the nori, use cooked rice grains to glue the roll closed.
- Allow sushi rice to cool fully before assembly to prevent sogginess in the nori.
- Handle sticky rice with wet hands or a spoon to avoid it sticking to your hands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 5maki | |
| Calories | 58kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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