Cucumber Maki

Delight in the simplicity and elegance of Cucumber Maki, a classic vegan sushi roll that’s perfect for beginners and sushi enthusiasts alike. Featuring tender sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, this recipe wraps up fresh cucumber strips in crisp nori sheets for a light yet satisfying bite. Perfectly rolled with the help of a bamboo sushi mat, these flavorful maki rolls are sliced into bite-sized pieces and served alongside traditional accompaniments like soy sauce, pickled ginger, and a touch of wasabi. With just 30 minutes from prep to table, this quick and easy recipe makes an ideal appetizer, lunch, or light dinner, showcasing authentic Japanese flavors with minimal ingredients. Whether you’re hosting a sushi night or enjoying a solo snack, these cucumber maki rolls are guaranteed to impress!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and 1 1/4 cups of water in a rice cooker or saucepan. Cook the rice according to the rice cooker's instructions or bring to a boil in the saucepan, then reduce heat, cover, and simmer for about 10 minutes until the rice is tender and water is absorbed.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring occasionally, until sugar and salt are dissolved. Do not let it boil.

Step 4

Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Let the rice cool to room temperature.

Step 5

Peel the cucumber and cut in half lengthwise. Use a spoon to remove the seeds and slice the cucumber into long, thin strips about 1/4 inch wide.

Step 6

Place a bamboo sushi mat on a clean, flat surface. Lay a sheet of nori, shiny side down, onto the mat.

Step 7

Wet your hands to prevent sticking and spread about 3/4 cup of the cooked rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Place a few cucumber strips across the center of the rice horizontally.

Step 9

Using the bamboo mat, lift the edge of the nori closest to you and begin to roll it over the cucumber encasing the filling. Continue to roll, applying gentle pressure, until the rice is fully enclosed.

Step 10

Moisten the nori's top border with a little water to seal the roll. Repeat the process with the remaining ingredients.

Step 11

Using a sharp, wet knife, cut each roll into 6 to 8 equal pieces, wiping the knife with a damp cloth between cuts.

Step 12

Serve the cucumber maki with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	489 grams (489.0g)

Amount per serving	% Daily Value*
Calories	406

Total Fat 1.30g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2724mg	118%
Total Carbohydrate 89.00g	32%
Dietary Fiber 5.20g	19%
Total Sugars 17.50g
Protein 10.00g	20%

Vitamin D 0IU	0%
Calcium 84mg	6%
Iron 3mg	16%
Potassium 676mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.9%

Protein: 9.8%

Carbs: 87.3%