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Ingredients
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Cucumber Maki Ingredients
Method
Cucumber Maki Preparation
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Place the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool for about 10-15 minutes.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice, making sure not to mash the grains.
- 3
Prepare the Cucumber
Cut the cucumber into thin strips, approximately 1/4 inch wide. Remove the seeds if desired.
- 4
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Place cucumber strips and ume boshi pieces horizontally across the rice.
- 5
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to keep the roll tight. Wet the top edge of the nori to seal the roll.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds before serving.
