Macrobiotic: "Fake" Cucumber Sushi Rolls

1. 1

   Cut the sheet of seaweed in half.

2. 2

   Cut the cucumber to the same length as the crosswise length of the sheet of seaweed.

3. 3

   Cut it thinly or it will be hard to roll later.

4. 4

   Take out the pit from the umeboshi and finely mince.

5. 5

   Add the sliced nori seaweed to a sushi mat and on top of that, half of the cooked rice (about 80 g).

6. 6

   With wet hands, push the rice down flat.

7. 7

   Lay the sliced cucumber and umeboshi on top the rice and roll it whilst pressing the ends.

8. 8

   Position the rolls with the seam side down and leave them to rest.

9. 9

   Once the seaweed starts to tightened up, cut the roll into bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.