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Ingredients
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Cucumber Maki Ingredients
Method
Preparation Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt. Pour this mixture over the warm rice and gently fold it in with a spatula to season the rice. Allow it to cool to room temperature.
- 3
Prepare the Cucumber
Cut the cucumber into thin strips or julienne style.
- 4
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Spread a thin layer of umeboshi paste in the center of the rice, then add a line of cucumber strips on top.
- 5
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you while applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle sesame seeds on top before serving.
