There’s something special about making sushi maki that kept me away from it for a long time. I always thought that those delicate, perfectly round bites you get in restaurants were out of reach in an ordinary kitchen—especially not by my somewhat clumsy hands. But since I absolutely love sushi (in fact, I’m kind of obsessed with it), the idea of trying to make it myself had been swirling in my mind for a while.
The courage finally came when some friends of ours were coming over for dinner. They’re not the typical guests who’d get upset if things didn’t go perfectly. They’re the kind of people who turn every meal into a shared experience, whether it’s a success or not. So, with them in mind, I decided to try making sushi maki for the first time in my life. I went for my favorite—cucumber and salmon rolls.
As I started prepping the ingredients in the kitchen, I felt a small rush of excitement. Would I be able to roll it tight enough? Would the rice be sticky enough? But my intention was clear—I wanted to honor our friends with this dish, and if I messed up, at least we’d have a good laugh about it!
Cucumber and Salmon Sushi Maki Recipe
Before diving in, you’ll need to get a few essential ingredients that might not be in your usual pantry. These are the key to making this recipe truly special.
Ingredients (serves 4):
- 200 g sushi rice
- 250 ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 150 g fresh salmon fillet
- ½ cucumber (cut into thin strips)
- 4 sheets nori (dried seaweed)
- Soy sauce, wasabi, pickled ginger (for serving)
Instructions:
- Preparing the sushi rice: Start with the rice—it’s the heart of the sushi. Rinse the rice thoroughly under cold water until the water runs clear. This might take a few minutes, but it’s worth the effort. Then, combine the rice and water in a pot, bring it to a boil, then cover and cook on low heat for about 10–12 minutes, or until the rice is fully cooked. Let it stand for 10 minutes after cooking.
- Seasoning: While the rice rests, mix the rice vinegar, sugar, and salt in a small saucepan and heat until the sugar dissolves, but don’t let it boil. Once the rice has cooled slightly, gently fold in the vinegar mixture, being careful not to crush the rice grains.
- Preparing the salmon and cucumber: Slice the salmon into thin strips using a sharp knife. Do the same with the cucumber—long, thin slices that will add a refreshing crunch to the rolls.
- Rolling the sushi: This was the part I was most nervous about, but it’s really not as tricky as it seems! Place a sheet of nori on a bamboo sushi mat (or a kitchen towel if you don’t have one). With wet hands, spread an even layer of rice over the nori, leaving about 1 cm free at the top for sealing. Lay the salmon and cucumber across the middle of the rice.
- Rolling: Now for the moment I had been anxiously awaiting—rolling the sushi! Carefully lift the bamboo mat from the bottom edge and begin to roll it up, pressing gently to ensure a tight roll. When you reach the end, dampen the exposed edge of the nori to help seal the roll.
- Slicing: Use a sharp, wet knife to cut the rolls into bite-sized pieces and arrange them on a plate.
Serving:
Serve your finished rolls with soy sauce, wasabi, and pickled ginger. We had a few laughs at the shape of the rolls at first, but once we started eating, everyone agreed that the taste was what truly mattered.
In the end, everyone was full and happy, even if the rolls didn’t look like they came from a master chef. The lesson of the day was that sometimes it’s worth trying something you’re afraid of. Even if it’s not perfect, your friends, the laughter, and the shared moments will always sweeten the outcome.
And now, I think there will be sushi in our house again soon—and who knows, maybe next time, it’ll turn out a little better!
