Sugar-Free Cucumber Maki

Discover the refreshing simplicity of Sugar-Free Cucumber Maki, a wholesome twist on classic sushi that's perfect for health-conscious eaters. This vibrant roll combines seasoned sushi rice, crisp cucumber, sweet carrot, and creamy avocado wrapped in nutrient-rich nori sheets, all without added sugars. The homemade sushi rice is lightly flavored with rice vinegar and salt for a perfectly balanced base. Easy to prepare with minimal cooking time, this recipe is ideal for a light lunch, an elegant appetizer, or a fun DIY sushi night at home. Pair these delicate rolls with soy sauce, wasabi paste, and pickled ginger for a traditional flair. Whether you're a seasoned sushi lover or trying your hand at sushi-making for the first time, this sugar-free cucumber maki is a guaranteed hit.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 4 pieces Nori sheets
• 1 large Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 1 tablespoon Soy sauce
• 0.5 teaspoon Wasabi paste
• 0.25 cup Pickled ginger

Directions

Step 1

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

Step 2

Transfer the rinsed rice to a medium saucepan, add 1.25 cups of water, and bring to a boil over medium heat.

Step 3

Once the water reaches a boil, reduce the heat to low, cover the pan, and cook for 15 minutes or until the water is absorbed.

Step 4

Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.

Step 5

While the rice is resting, combine rice vinegar and salt in a small bowl and stir until the salt is dissolved.

Step 6

Transfer the cooked rice to a wooden or non-metallic bowl and drizzle the vinegar mixture over it. Gently fold the rice with a spatula to incorporate the seasoning evenly. Set aside to cool to room temperature.

Step 7

Peel the cucumber and cut it into long, thin strips. Repeat the same with the carrot.

Step 8

Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

Step 9

Place a bamboo sushi mat on a clean surface and lay one nori sheet on top, shiny side down.

Step 10

Wet your hands to prevent sticking, and spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 11

Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.

Step 12

Lift the edge of the sushi mat closest to you, and begin to roll the nori away from you, applying gentle, even pressure to create a tight cylinder.

Step 13

Seal the roll by moistening the top border of the nori with water and press gently.

Step 14

Repeat the rolling process with the remaining nori sheets and fillings.

Step 15

Using a sharp, wet knife, slice each roll into six or eight pieces, wiping the knife between slices for clean cuts.

Step 16

Serve the cucumber maki with soy sauce, wasabi paste, and pickled ginger on the side for dipping and garnishing.

Nutrition Facts

Serving size	(1222.5g)

Amount per serving	% Daily Value*
Calories	655.3

Total Fat 23.9g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2559.7mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 10.2g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 195.4mg	0%
Iron 4.4mg	0%
Potassium 1816.3mg	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: 31.4%

Protein: 8.9%

Carbs: 59.8%