Low Sodium Cucumber Maki

Delight in the simplicity and freshness of Low Sodium Cucumber Maki—a healthier spin on traditional sushi that's perfect for a light meal or appetizer. Made with tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and just a pinch of salt, these rolls are wrapped in nori and filled with crisp, refreshing cucumber slices. The addition of sesame seeds adds a nutty crunch, while the low-sodium approach makes it a heart-friendly choice for sushi lovers. Crafted with just a few wholesome ingredients and no added soy sauce, this recipe is easy to prepare at home, requiring minimal prep and cooking time. Serve these stunning rolls on a platter with optional low-sodium soy sauce for dipping for a flavor-packed treat that feels gourmet yet guilt-free. Perfect for weeknight dinners, casual gatherings, or satisfying sushi cravings without leaving the house!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.25 teaspoon Salt
• 0.5 English cucumber
• 4 Nori seaweed sheets
• 2 tablespoons Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.

Step 2

In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed and the rice is tender.

Step 4

Remove the rice from heat. Keep the lid on and let it sit for an additional 10 minutes to steam.

Step 5

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula or a rice paddle and let the rice cool to room temperature.

Step 6

Peel the cucumber if desired, then cut it into long, thin strips, approximately 1/4 inch thick and as wide as the nori sheets.

Step 7

Place a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.

Step 8

With wet hands to prevent sticking, spread about 1/4 of the prepared rice over the nori, pressing it into an even layer, leaving a 1-inch border at the top edge.

Step 9

Sprinkle the sesame seeds evenly over the rice.

Step 10

Place a few cucumber strips horizontally across the rice, slightly below the center of the sheet.

Step 11

Use the bamboo mat to carefully roll the nori over the filling away from you, pressing gently but firmly to ensure a tight roll.

Step 12

Seal the roll by lightly dampening the 1-inch border with a bit of water.

Step 13

Repeat the process with the remaining ingredients to make three more rolls.

Step 14

With a sharp knife, slice each roll into 8 equal pieces, cleaning the knife with a damp cloth between cuts for clean slices.

Step 15

Arrange the cucumber maki on a platter and serve immediately with optional low-sodium soy sauce for dipping.

Nutrition Facts

Serving size	(712.1g)

Amount per serving	% Daily Value*
Calories	500.2

Total Fat 10.9g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 756.5mg	0%
Total Carbohydrate 85.0g	0%
Dietary Fiber 5.7g	0%
Total Sugars 15.1g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 98.6mg	0%
Iron 4.5mg	0%
Potassium 555.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 11.1%

Carbs: 69.0%