How to Make Cucumber Maki

Last Updated: January 2, 2020

A quick, easy way to make a maki sushi roll. Seaweed sheets, cucumber and rice are combined the authentic, Japanese way. A must for all sushi connoisseurs.

Ingredients

4 sheets of nori (dried seaweed sheets)
150g sushi rice
1/2 cucumber, julienned
1 pinch of salt
3 tablespoons of rice vinegar

Steps

1
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers.
2
Lay it out. Spread a layer of sushi rice over the nori.

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3
Remove the rice from the heat and stir in the vinegar and a pinch of salt
- Leave about 1 centimeter (0.4 in), or half an inch bare at the top – you will need this bare strip to hold the roll in place.
- Make sure the rice lies evenly over the Nori as this will make the rolling stage far easier.
4
Put the Nori and rice onto the makisu.
- Lay the cucumber strips horizontally across the centre
5
Roll. Using the makisu, fold the maki and apply pressure. This shapes the maki.
- Fold the mat forwards once again and apply more pressure.
- Unroll.
- To ensure a smooth cut, dip the end of your knife in water.
- Slice the maki in half.
- Trim off the uneven ends.
- Cut the maki into 6 even pieces.
6
Display the maki. Put the maki on a plate, with each piece facing up. Serve.

Community Q&A

Question

Do you eat the seaweed?

Community Answer

Yes, the seaweed on the outside of the sushi is meant to be eaten. Usually, you eat the whole piece of sushi in one bite.
Question

Is this kind of sushi good?

Community Answer

If by "good" you mean "healthy", then yes, it is. Otherwise, it depends on your personal taste. If you don't like cucumber or seaweed, then you probably won't enjoy it.