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
1

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

2

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

3

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

4

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

5

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

6

Repeat with the other half of nori seaweed

7

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

8

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

9

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

Other fillings which can be used in the Maki Sushi:
10

Crabmeat, Wasabi and sesame seeds

11

Raw salmon marinated in soy sauce, Wasabi and pickled ginger

12

Avocado, carrot sticks, spring onions

13

Red pepper strips, cucumber sliced, carrot sticks

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