Cucumber maki roll

Cucumber maki roll

The popularity of rolls is growing every day. Why not serve rolls with cucumber and cheese? This is especially relevant when there are vegetarians in the company. We will tell you how to prepare cucumber maki roll. Cheese can be omitted, then you will get simple rolls with one filling.
5 from 1 vote
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Cuisine Japanese
Servings 2 people
Calories 633 kcal


  • 1 pot
  • 1 bamboo mat
  • 1 knife
  • 1 cutting board
  • 1 teaspoon
  • 1 cellophane bag or cling film


For the rolls

  • 4 pcs nori
  • 200 g rice for sushi
  • 50 g chuka seaweed
  • 1 pcs cucumber
  • 200 g cheese

For dressing the rice

  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 pinch salt


  • Prepare the necessary ingredients. Special mats (bamboo mats) are used for rolling the rolls. The bamboo mat needs to be wrapped in cling film or just put a plastic bag on top. It is advisable to take special rice, but ordinary round grain will also work. The main thing is that it should not be parboiled. We will use processed cheese, it is no less tasty than cream cheese, and it is much easier to find. But you can also take the classic cheese ‘Philadelphia’.
    Ingredients for cucumber maki roll
  • Rinse the rice thoroughly with cold water. Put it in a pot, pour 300 ml of water. Bring to a boil, reduce heat and cook with the lid closed until the liquid evaporates. Then turn off the heat and let it stand for 10 minutes with the lid closed. Prepare the dressing for the rice. This step is often neglected at home. Therefore, if you have rice vinegar, it is still advisable to use it, it will give the rice a special taste. Mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Heat slightly to dissolve the sugar. Pour into the rice and mix with a wooden stick. Leave the rice to cool. As soon as the rice reaches room temperature, it can be used.
    200 g rice, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 pinch salt
    Seasoned rice for sushi
  • Wash and peel the cucumber to avoid possible bitterness. Cut into strips. Instead of cucumber, you can use avocado. Cut the cheese into long strips. Place a sheet of nori on the mat with the rough side up. Depending on the desired size of the rolls, the sheet can be cut in half lengthwise. Spread the rice, evenly distribute it over the sheet and tamp it down. Leave an empty strip at the top about 2 cm wide. To prevent the rice from sticking too much to your hands, moisten your hands with water.
    4 pcs nori
    Nori, rice
  • Place a strip of cheese and pieces of cucumber or chuka seaweed.
    50 g chuka seaweed, 200 g cheese, 1 pcs cucumber
    Cucumber, cheese
  • Tightly roll up the roll, leaving a free edge of about 2 centimeters.
    Wrapped rolls
  • Moisten the remaining edge with water. Roll up the roll completely and leave for 10 minutes. In this way, prepare the remaining rolls.
    Roll before slicing
  • Cut the rolls first in the middle, then each half into 3 or 4 rolls. To make the cut even, the knife must be very sharp. Vegetarian rolls are ready. Serve with soy sauce, pickled ginger, and wasabi. Bon appétit!
    Cucumber maki roll


Calories: 633kcalCarbohydrates: 84gProtein: 21gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 89mgSodium: 1340mgPotassium: 185mgFiber: 1gSugar: 1gVitamin A: 526IUVitamin C: 1mgCalcium: 523mgIron: 1mg




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