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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, transfer the rice to a large bowl.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the warm rice and gently fold to combine. Allow to cool to room temperature.
- 3
Prepare the Cucumber
Peel the cucumber and cut it into thin strips (julienne).
- 4
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and spread about 1/3 of the seasoned rice over the nori, leaving a small border at the top.
- 5
Add Ingredients
Spread a thin layer of umeboshi paste along the center of the rice. Lay a few strips of cucumber on top of the paste.
- 6
Roll the Maki
Using the sushi mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 7
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds and serve with soy sauce or pickled ginger, if desired.
