Cucumber Maki
Ingredients
- 300 gWhite rice (rinsed)
- 45 mlRice vinegar
- 15 gWhite sugar
- 5 gGray sea salt
- 4 pcnori seaweed (halved)
- 1 pcCucumber (in matchsticks)
- 10 gwasabi
- 1 tbspSesame seed
Method
Glossy, vinegared rice with the perfect bite, wrapping a fresh and crunchy cucumber core. The nori sheet provides a crisp, briny finish to every piece.
- 1
Rinse the rice in cold water using a fine mesh sieve. Stir gently until the water runs perfectly clear, with no white starch remaining.
- 2
Place rice and water in a pot. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. The rice should have absorbed all the liquid.
- 3
Mix rice vinegar, sugar, and salt. Pour over the hot rice. Fold gently with a wooden spatula without mashing the grains, then let it cool to lukewarm.
- 4
Peel the cucumber. Cut into very thin matchsticks about 10 cm long. Remove the watery seed center to keep only the firm, crunchy flesh.
- 5
Place half a nori sheet on the mat. Spread rice over 2/3 of the surface, add a swipe of wasabi and the cucumber in the center. Roll tightly using the bamboo mat.
- 6
Moisten the blade of your sharpest knife. Cut each roll into six equal pieces. The cut must be clean without tearing the seaweed.
Frequently asked questions
How do you get this dish right?
- Use a fan to cool the rice while mixing with vinegar; this creates that signature glossy finish.
- Never compress the rice onto the nori; spread it gently to keep air between the grains.
How long does this dish keep?
Eat immediately. Refrigeration hardens the rice and makes the seaweed rubbery.
