Cucumber Maki

There's no shortcut to making sushi rolls. You're going to ruin the first few you make. And if you don't make them regularly, you're going to continue to ruin them. This is really more of an outline for making a traditional sushi roll.

Take 1/2 of a sheet of nori and place it on a bamboo rolling mat. Make a ball of rice a little smaller than a tennis ball and spread it across the lower 7/8ths of sheet of nori. Spread the rice thin, and don't be ashamed of rearranging the rice to make it even. 

If you're making a lot of sushi, try putting on latex or vinyl glove and putting some oil on the glove. It will make the glove like teflon.

Either cut a cucumber into thin strips, or 1/4" batons, and place over the rice. I prefer the strips, because you can use it in more rolls, and it gives a less intense crunch, but a crunch nonetheless.

Roll it all up, and pat down the ends to tame any stray rice or cuke.

Let the roll sit for a minute so that the nori absorbs some moisture and becomes less brittle.

Then take out your sharpest, longest, knife and put a little water along the blade. Make one, clean slice to cut the roll in half.

Now double the roll up, as you see here, and make to more cuts, making 6 pieces in all.

Serve with soy sauce and wasabi, if you like.

Comments

[Cary Washimoto]

I do not think it wise or easier to wear oiled latex or rubber gloves when constructing Makizushi. Any amount of oil will impede the adhesion of rice to nori and if so it might promote the use of undue pressure on the rice which will squash it and ruin the integrity of the grain. A better and more traditional way is to slightly moisten your hands with water which will ensure the rice will not stick while being handled. When spreading the rice out on a nori sheet, only the finger tips should be used with light pressure.