To make sushi at home, start with cucumber maki. Lay a half sheet of nori on a bamboo mat, spread a thin layer of seasoned short-grain rice over it and place a strip of cucumber in the middle. Roll it snugly, set it seam-side down and slice it with a sharp, damp knife. The finished pieces should hold together when you pick them up.
Start with seasoned short-grain rice
Cook Japanese short-grain rice according to the package or your rice cooker. While it’s still warm, fold in seasoned sushi vinegar according to the bottle directions, or use the linked sushi rice formula. Use a slicing motion with a paddle or spatula to avoid smashing the grains. Cover the rice with a clean damp towel while you set up.
| Prepared, seasoned sushi rice | About 2⅔ cups |
|---|---|
| Full nori sheets | 2, cut in half |
| Small Persian or Japanese cucumber | 1 |
| Water for dampening hands | ¼ cup |
| Rice vinegar for the hand water | 2 tsp |
Prepare the cucumber and the mat
Cut the cucumber lengthwise into thin strips and trim them to fit across the nori. If the center is very seedy, slice it away so the strips stay crisp. Lay the bamboo mat with its slats running left to right. Set one half sheet of nori shiny side down near the edge closest to you.
Spread the rice, then roll it around the filling
Dampen your fingertips and spread about ⅔ cup of rice over the nori, leaving a strip about 1 inch wide bare along the far edge. Set one cucumber strip across the middle. Lift the near edge of the mat and tuck the nori over the cucumber. Keep the mat outside the roll, then press gently along its length to help the seam hold.
Cut six pieces without crushing the roll
Set the roll seam-side down. Wipe the blade with a clean damp cloth, cut the roll in half and cut each half into three pieces. Pull the knife through the roll with a smooth motion. Wipe off any rice that sticks to the blade. If a piece unravels, the next roll may need less rice or a slightly firmer tuck at the first turn.
Serve the rolls soon after cutting
Put the pieces cut-side up so you can see the cucumber inside. Serve with soy sauce, pickled ginger or a little wasabi. For best texture, roll only what you plan to eat soon. Refrigerate perishable leftovers promptly, within 2 hours or 1 hour above 90°F (32°C). Seasoning the rice with vinegar at home doesn’t replace refrigeration.
Try another filling after the first roll
Once the cucumber roll holds its shape, make a second one with a narrow strip of avocado or cooked shrimp. Use a small amount so there’s room to close the nori seam. Rice-outside rolls such as California rolls use a different assembly method. Start with the nori-outside version until you’re comfortable with the shape and pressure.
Sources and related guides
Namiko Hirasawa Chen’s hosomaki rolling and cutting method · Just One Cookbook sushi rice formula · USDA leftover storage guidance
On Wondelique, see how to make ramen and how to make dumplings.
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