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Basic Cucumber Roll 05:20

Macku Chan

A great roll for those learning to make sushi for the first time.

Basic Cucumber Roll 05:20

Macku Chan

A great roll for those learning to make sushi for the first time.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To prepare the cucumber: Trim off the ends, cut the cucumber in half, and peel. Cut the cucumber down the middle, yielding two halves. Cut each half in half again, resulting in quarter wedges. Cut down the center of each wedge to remove the seeds. Then cut each cucumber quarter into 3-4 even strips. Repeat with the remainder. 00:21

  2. 2. Moisten your hands with water to keep the rice from sticking to your hands but make sure they are not too wet. Pick up a handful of rice and roll it into a cylinder shape. 02:00

  3. 3. Place the roll of rice on top of the seaweed. Gently press it down so the entire rectangle of seaweed is covered with an even layer of rice. Do not smash the rice. 02:45

  4. 4. Spread a dab of wasabi down the center of the rice. Sprinkle the sesame seeds on top. 03:13

  5. 5. Unroll the makisu or sushi mat. Place the seaweed on top of the mat and put two cucumber strips end-to-end in the center of the rice. With the bottom of the seaweed close to the bottom of the mat, lift the bottom of the mat and curl it over, making sure the cucumber stays in the middle. Press lightly and make sure the rice ends meet. Then uncurl the mat and roll over the seaweed to meet the other end, again, pressing lightly. 03:23

  6. 6. Cut the roll in half and line the two halves next to each another. Cut both halves simultaneously 2 more times to yield 6 pieces or 3 times for 8 pieces. Plate the sushi, and serve with a side of ginger and wasabi, is desired. 04:20

What You'll Need

Equipment

- Makisu or sushi mat 
- Small bowl 
- Chinese cleaver 
- Chef’s knife 
- Cutting board 
- Serving plate 
- Vegetable peeler (optional)

Ingredients

- Cucumber (1)
- Seaweed for sushi (1 sheet)
- Cooked sushi rice (1/3 cup)
- Wasabi (1/8 teaspoon)
- Sesame seeds (1/4 teaspoon)
- Pickled ginger (optional accompaniment)

Chef Notes

Quality seaweed for sushi should be translucent, dark, and uniform in color when held up to the light.

Makisu is a mat used to shape sushi rolls. They are typically made of long, thin bamboo planks held together with cotton string but can be made of other materials as well. Makisu are sold in specialty stores and online.

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Taught by

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Chef Macku Chan

Chicago

Macku Chan is first and foremost a student of sushi and Japanese cuisine. He’ll tell you that the Japanese eat fish seasona... read more