Cucumber and Sesame Mini-Maki

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Cucumber and Sesame Mini-Maki

 

 

1/2 quantity Basic Sushi Rice (recipe below)

3 nori sheets, halved

6 teaspoons sesame seeds, toasted

2 Lebanese cucumbers, cut into matchsticks

8 teaspoons pickled ginger

 

 

1. Make Basic sushi rice.

 

2. Place 1 nori sheet, shiny-side down, on sushi mat.

 

3. Using damp fingers, spread 1/4 cup rice over nori, leaving a 2 cm

(3/4 " ) strip at one long end.

 

4. Sprinkle with 1 teaspoon sesame seeds.

 

5. Arrange 1 row cucumber strips across centre of rice.

 

6. Top with pickled ginger.

 

7. Using sushi mat, roll up firmly to form a roll.

 

8. Cut roll into 6 slices.

 

9. Repeat with remaining ingredients to make 36 pieces.

 

 

 

 

 

Basic Sushi Rice

 

 

1 cup sushi rice

1/4 cup sushi seasoning (see note)

 

 

1. Rinse and drain rice 3 times or until water runs clear. Place rice

a strainer. Drain for 10 minutes.

 

2. Place rice and 1 cup cold water in saucepan over medium heat. Cover

and bring to the boil. Reduce heat to low. Simmer, covered, for 12

minute or until rice has absorbed water. Remove from heat. Stand,

covered for 10 minutes.

 

3. Transfer to a large ceramic dish. Stir rice with a plastic spatula

to break up lumps.

 

4. Gradually add seasoning while lifting and turning rice until rice

is almost cold.

 

 

 

NOTE: To season my rice I use 8 teaspoons rice vinegar, 6 teaspoons

sugar and 1/4 teaspoon salt per every cup of rice.

 

SERVING SUGGESTION: Serve sushi with soy sauce, pickled ginger and

extra wasabi paste.

 

 

 

Makes 3 cups.