Gluten-Free Cucumber Maki

Elevate your sushi game with this easy and elegant Gluten-Free Cucumber Maki recipe, perfect for sushi lovers with dietary restrictions! Featuring tender sushi rice seasoned with a tangy rice vinegar blend, crisp cucumber strips, and gluten-free nori sheets, this maki roll is a harmonious balance of flavor and texture. Each roll is simple to assemble using a bamboo sushi mat and can be dipped in savory gluten-free soy sauce for an authentic finishing touch. Ready in just 40 minutes, this recipe is a light, refreshing, and customizable option for sushi nights, appetizers, or meal prepping. Whether you're hosting guests or treating yourself, this homemade gluten-free sushi is guaranteed to impress!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 3

Ingredients

• 1 cup Sushi Rice
• 1.25 cups Water
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 whole Cucumber
• 3 sheets Nori Sheets
• 2 tablespoons Gluten-Free Soy Sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Step 4

Remove the rice from heat and let it sit covered for an additional 10 minutes.

Step 5

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 6

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

Step 7

Peel the cucumber and cut it into long, thin strips, about 1/4 inch thick.

Step 8

Place a nori sheet shiny side down on a bamboo sushi mat.

Step 9

With wet hands, spread a thin, even layer of sushi rice over the nori sheet, leaving a 1-inch border at the top edge.

Step 10

Place a strip of cucumber lengthwise along the center of the rice.

Step 11

Using the sushi mat, gently roll the nori over the cucumber, applying slight pressure to form a tight roll. Seal the edge with a little water.

Step 12

Repeat the process with the remaining ingredients to make additional rolls.

Step 13

With a sharp knife, slice each roll into 6-8 pieces.

Step 14

Serve with gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	872.9 grams (872.9g)

Amount per serving	% Daily Value*
Calories	416

Total Fat 1.20g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 3117mg	136%
Total Carbohydrate 89.50g	33%
Dietary Fiber 3.80g	14%
Total Sugars 17.60g
Protein 10.90g	22%

Vitamin D 0IU	0%
Calcium 88mg	7%
Iron 3mg	15%
Potassium 746mg	16%

*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: 2.6%

Protein: 10.6%

Carbs: 86.8%