Cucumber Avocado Maki Recipe

Rinse and cook rice

Place the short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 2–3 minutes). Drain. Combine the rinsed rice and 1.75 cups water in a medium saucepan with a tight-fitting lid. Let the rice soak 20–30 minutes (optional but recommended). Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12 minutes. Remove from heat and keep covered for 10 minutes to steam.

Season the rice

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl (a wooden sushi oke or large bowl). Gently fold the vinegar mixture into the hot rice using a rice paddle or spatula, cutting and fanning the rice to cool it to near room temperature (this gives the rice shine). Cover with a damp towel to keep moist until ready to roll (about 10–15 minutes).

Prepare cucumber: Trim ends from the English cucumber. If skin is waxy, peel a strip every other side or peel completely. Cut the cucumber lengthwise into quarters, then slice each quarter into long thin batons about 3–4 inches long and 1/4 inch thick. Pat dry if wet.

Prepare avocado: Halve, pit and peel the avocado. Slice the avocado lengthwise into 1/4-inch strips approximately the length of your nori sheet (or slightly shorter). To prevent browning if not using immediately, brush lightly with a few drops of lemon juice (optional).

Prep your mat and nori: Wrap the bamboo mat in plastic wrap to prevent rice sticking. Place one nori sheet shiny side down on the mat with the short edge closest to you.

Spread rice on nori: Wet your hands with water (and a little rice vinegar if desired) to prevent sticking. Scoop about 3/4 cup of the prepared sushi rice (adjust slightly) and spread it evenly over the nori, leaving a 1-inch strip at the top free of rice to seal the roll. The rice layer should be about 1/8–1/4 inch thick.

Add fillings: Sprinkle a pinch of toasted sesame seeds across the rice (optional). Flip the nori so that the rice side is down on the mat (this creates an inside-out roll, uramaki — if you prefer a traditional maki with nori outside, skip flipping and place fillings on the rice side up described below). For traditional nori-outside maki: place the cucumber batons and avocado slices about 1 inch from the bottom edge of the nori (the edge closest to you). For inside-out uramaki: arrange fillings similarly on the nori before flipping. Do not overfill — use about 6–8 cucumber sticks and 6–8 avocado slices per roll.

Roll tightly: Using the mat, lift the edge nearest you and begin to roll away from you, tucking the filling and keeping even pressure. Press firmly but gently to shape a tight cylinder. Once rolled, press the mat around the roll to shape it and seal the exposed nori edge with a little water.

Slice the roll: Using a very sharp knife moistened with water (wipe between cuts), trim the ends if desired and cut the roll into 6–8 even pieces. Clean the knife between cuts for clean slices. Repeat with remaining nori sheets and fillings.

Plate and garnish: Arrange maki pieces on a platter. Sprinkle toasted sesame seeds on top if using. Serve with soy sauce, pickled ginger and wasabi, and optional mayo or spicy mayo on the side for dipping.

Storage notes: Consume fresh the same day for best texture. Store any leftover rolls tightly wrapped in plastic in the refrigerator and eat within 24 hours; rice will harden and avocado may brown.