Cucumber Maki Roll 

A general rule: half a nori sheet, 80g sushi rice placed with a 2cm gap across the top; the cucumber should be 1cm square long strips - then it should work out fine (probably).

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Cook: 30 min

Ingredients

Hot cooked rice 350g
Sushi vinegar 30ml
Nori sheets 2
Cucumber 1cm square x 4

Method

1
Mix the sushi vinegar into hot cooked rice to make sushi rice. Keep it at 40-50C.
2
Cut the cucumber lengths the same as the nori sheet. You should get 12 slices 1cm square. De-seed it.
3
Cut the nori sheet into half and put the rough surface face up (the smooth side will be on the outside as you roll it).
4
The unstitched side of the bamboo mat is the top facing side. Wet your hands and with 80g rice, make a long sausage shape.
5
Put on the right hand side of the nori sheet and spread all over the nori sheet leftwards.
6
Leave 2cm without rice at the top, but spread right to the bottom of the nori sheet.
7
Place the cucumber a bit below the centre line.
8
Lift the nori and rice together with the bamboo mat from the edge closest to you. Aim to roll once and stop at the top edge of the rice.
9
Press down firmly to secure, then roll again over the uncovered nori sheet. Press the maki roll firmly with two fingers to create a long square roll.
10
Wet a knife and slice the roll swiftly to avoid the rice sticking to it. Use the whole length of the knife in one go. You can get 8 pieces from this roll.

Tips & Note

I was taught this recipe by my sushi chef friend - such a great friend.

Cucumber Maki Roll 

A general rule: half a nori sheet, 80g sushi rice placed with a 2cm gap across the top; the cucumber should be 1cm square long strips - then it should work out fine (probably).

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Cook: 30 min

Ingredients

Hot cooked rice 350g
Sushi vinegar 30ml
Nori sheets 2
Cucumber 1cm square x 4

Cucumber Maki Roll 

Recipe ID :1632 Posted on 30 JAN 2016

Serves 2

Cook 30min
views 2,521
printed 52

saved 1

A general rule: half a nori sheet, 80g sushi rice placed with a 2cm gap across the top; the cucumber should be 1cm square long strips - then it should work out fine (probably).

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Ingredients

Method

Cook
30min
1
Mix the sushi vinegar into hot cooked rice to make sushi rice. Keep it at 40-50C.
2
Cut the cucumber lengths the same as the nori sheet. You should get 12 slices 1cm square. De-seed it.
3
Cut the nori sheet into half and put the rough surface face up (the smooth side will be on the outside as you roll it).
4
The unstitched side of the bamboo mat is the top facing side. Wet your hands and with 80g rice, make a long sausage shape.
5
Put on the right hand side of the nori sheet and spread all over the nori sheet leftwards.
6
Leave 2cm without rice at the top, but spread right to the bottom of the nori sheet.
7
Place the cucumber a bit below the centre line.
8
Lift the nori and rice together with the bamboo mat from the edge closest to you. Aim to roll once and stop at the top edge of the rice.
9
Press down firmly to secure, then roll again over the uncovered nori sheet. Press the maki roll firmly with two fingers to create a long square roll.
10
Wet a knife and slice the roll swiftly to avoid the rice sticking to it. Use the whole length of the knife in one go. You can get 8 pieces from this roll.

Tips & Note

I was taught this recipe by my sushi chef friend - such a great friend.

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