EASY CUCUMBER MAKI
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
4 to 6
Prep Time: 15 min
Cook Time: 1 min
Ingredients
INGREDIENTS
2 hothouse English cucumbers
1 cup cooked short-grain rice
4 tsp rice vinegar
1 tsp granulated sugar
1/4 tsp salt
1/2 cup each julienne sliced carrot and red bell peppers (approx.)
Longo’s Essentials Sesame Seeds, toasted (optional)
Traditional accompaniments such as soy sauce, pickled ginger and wasabi Wasabi
Mayonnaise:
1/4 cup Longo’s Mayonnaise
1 tsp each wasabi paste and Longo’s Liquid Honey
Directions
DIRECTIONS
Wasabi Mayonnaise:Blend mayonnaise with wasabi and honey until well-combined; set aside.
Trim uneven ends from cucumber (if needed). Cut cucumbers into 3-inch lengths. Use an apple corer to hollow out cucumber, leaving a small but sturdy ring of cucumber to hold fillings. Stand up on paper towel to drain dry.
Transfer rice to microwave-safe bowl; heat in microwave for 1 minute on High to warm (if cold). Whisk vinegar with sugar and salt until dissolved; mix into rice.
Stuff 2 to 3 teaspoons rice into hollows of cucumbers. Wet a butter knife and use it to press the rice to one side. Carefully add in strips of carrot and bell peppers and extra rice as needed until no gaps remain. (Makeahead: Sushi can be prepared up to this point and reserved in the refrigerator for up to 1 day.)
Slice into 3/4-inch-thick rounds. Garnish with sesame seeds, if using. Serve with wasabi mayonnaise and other traditional accompaniments as preferred.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 3g | Fibre 1g |
Fat 12g | Sugar 6g |
Carbs 25g | Sodium 310mg |
