Cucumber Maki Sushi

Yields1 Serving
 300 g sushi rice
 1 small cucumber, deseeded and cut into strips
 1 sheet nori seaweed halved
 1 tbsp roasted sesame seeds
 ½ tsp wasabi

First of all prepare a bowl of water with some vinegar in it to wet hands to make it easier to handle the rice, which is very sticky


Put one half of the nori shiny side down on the bamboo mat; moisten your hands with the water and pick up a handful of rice and shape into a cylinder


Put it in the middle of the seaweed and spread thinly all over it leaving about 2cm bare on the side away from you


Spread a thin strip of Wasabi with your finger down the middle of the rice and put a line of cucumber on top making sure to take the filling right to the edges; sprinkle half the sesame seeds over


Roll the mat gently starting from the front edge, pinch together, then complete the roll and squeeze firmly


Repeat with the other half of nori seaweed


The sushi can be wrapped in clingfilm and left like this until you are ready to cut and serve


To serve cut in half with a wet knife, trim off the end (optional - you may like to leave the ends of the cucumber sticking out); cut each half in 3 and arrange on a serving platter


Serve with small dishes of soy sauce, pickled ginger and Wasabi paste

Other fillings which can be used in the Maki Sushi:

Crabmeat, Wasabi and sesame seeds


Raw salmon marinated in soy sauce, Wasabi and pickled ginger


Avocado, carrot sticks, spring onions


Red pepper strips, cucumber sliced, carrot sticks

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