Cucumber maki roll

This recipe is from Masu's Nichiyo brunch menu by Nic Watt. "This has always been one of Kiana's favourite dishes. I am pretty sure she has been eating these since she was about 2," Nic says. You can also add pickled plum, which is a little more advanced for the young palate.

Ingredients

1 sheet	Nori, seaweed (Main)
⅔ cup	Sushi rice, cooked
2	Cucumbers, cut into batons, 1cm x 18cm (Main)
1 tsp	Toasted sesame seeds

Directions

1. When making a maki roll it's always about the freshness and making them as close to serving as possible. The basic fundamentals for making good maki are room-temperature rice and crisp, dry nori. Begin by folding your nori in half and it will break neatly in equal halves. You should have 2 rectangles of 10cm x 20cm.
2. Lay the nori on the bamboo mat in a horizontal position. Take your rice and spread it from the bottom edge to about 1cm from the top edge.
3. Place the cucumber centred on the rice and sprinkle the sesame seeds across the rice.
4. Using your bamboo mat, lift the bottom edge of the nori and rice and, like a wave-dumping, roll over and curl under to form your maki roll.
5. Run your dampened finger across the last centimetre of nori to ensure it sticks. Roll completely and give it a final squeeze to form

Tip

Check out Ray McVinnie's video on'How to cook the perfect white rice'.

See more of Masu's brunch menu

• Chicken yakitori
• White miso pavlova