Avocado cucumber maki
Avocado cucumber maki, from above
VegVeganJapan

Avocado cucumber maki

Rice, nori, cucumber, avocado, roll. Your first sushi is easier than you think.

60 minTime
8 gProtein each
mildSpice
Rolls from the vegetable garden2 chapters · 1 min read

Make it your way

Grandma's wayCucumber and avocado maki, the vegetarian sushi classic.
The original
378kcalsame
8 gproteinsame
5 gfibresame
60minutessame

Avocado cucumber maki.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Short grain rice (sushi rice)1½ cups sushi rice
Vinegar3 tbsp rice vinegar
Sugar1½ tbsp
Salt1 tsp
Nori sheets6 sheets
Avocado1 large, sliced
Cucumber1, cut into long sticks
Sesame seeds1 tsp
Soy sauce2 tbsp, for dipping
Gingerpickled ginger, to serve

Method

4 steps
  1. 1Rinse the rice until clear, soak 20 minutes, drain and cook with slightly less water than usual.
  2. 2Warm the vinegar, sugar and salt until dissolved. Fold into the hot rice with a cutting motion and fan to cool.
  3. 3Place nori shiny side down on a rolling mat. With wet hands spread a thin layer of rice, leaving a strip at the top. Lay avocado and cucumber across.
  4. 4Roll tightly using the mat, sealing the edge with a little water. Slice with a wet sharp knife into 6 to 8 pieces.
Serve it like this

Arrange pieces cut side up on a long plate with pickled ginger, a little wasabi and a small dish of soy sauce.

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Make it a meal

What goes with Avocado cucumber maki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
A little snack Chilli garlic edamame12 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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