Samurai Cucumber Maki Rolls Recipe
Sushi rice (substitute brown rice)
2 1/2 cups
Nori sheets (seaweed)
small sauce pot
medium sauce pot with lid
bamboo sushi mat
plastic wrap or damp cloth
Step 1:Prepare Cucumber
Remove the ends and cut the cucumber lengthwise in 2 ¾ -inch pieces. Stand the segment on its end and cut into equal eighths. Repeat with remaining segments.
Step 2:Prepare nori sheets
Lay a nori sheet with the shiny side down on top of a bamboo sushi mat (slats parallel to you), with a long edge toward you (plastic wrap can be used instead of a mat).
Step 3:Make Maki
Wet your hands and using about ½ cup of the cooked rice (SEE BELOW ON HOW TO PREPARE RICE), cover the bottom half of the nori sheet, pressing to make the rice about ¼-inch thick. Continue to wet your hands as needed.
Step 4:Making Maki
Make a small trough in the rice using the side of your hand or index finger, lengthwise across the sheet at the midpoint of the rice. Add 3 cucumber wedges, end to end.
Step 5:Making Maki
Moisten your hands and wet the uncovered portion of the sheet. Using the mat, bring the bottom edge toward the middle, compressing the rice as you go and rolling tightly.
Step 6:Roll Maki
Roll up the rest of the way, and allow the roll to rest, seam-side down for a few minutes before cutting.
Step 7:Prepare Maki
Cut with a sharp knife, wetting the knife occasionally if the rice sticks. First, slice in half, and then cut one half into equal thirds, and the cut the other half diagonally across the middle for two larger pieces.
Step 8:Final Steps of Maki
Repeat with remaining nori.
Step 9:Make Rice
Add the rice to a medium sauce pot and rinse with cold water until clear. Drain the rice. Add the 2 ½ cups of water and bring to a simmer. Reduce the heat to low and cover with a tight fitting lid. Cook 15 minutes. Remove from the heat and allow to stand 10 minutes.
Step 10:Prepare Vinegar and Sugar
Meanwhile, in a small saucepan, combine the vinegar and sugar and cook until the mixture is hot and the sugar is dissolved. Hold hot until the rice is ready (but don’t allow the mixture to boil).
Step 11:Finish Rice
Transfer the cooked rice to a large bowl. Leave behind the brown, crusty rice that sticks to the sides of the pot. Using a wooden spoon, gently fold in the hot vinegar mixture. Don’t overmix. Cover the rice directly with a damp cloth or plastic wrap and allow to rest 10 minutes.