Kyûri/ninjin maki (cucumber/carrot maki) - 巻き

Ingredients : 
For 4 people (16 makisushi)
 
- 300g of rice
- cucumbers
- carrots
- nori seaweed
- 1 cup of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of salt


Preperation : 
 
- Wash the rice until the water becomes clear, then drain it and put it in the pot with the water.
- Let it soak for 30 min in 300mL of water, then cover and bring to a boil. Let boil 2 to 3 minutes, then put on low heat for about 12 minutes. after cooking, let the rice rest for 10 min.
- In a bowl, combine the rice vinegar, sugar and salt. 
- Add this mixture to the rice and mix. 
- Then fan the rice for a few minutes, until it is at room temperature.
- Peel and cut the cucumbers and carrots into sticks 15 cm long. 
- Place half a seaweed leaf on a bamboo mat. 
- Spread the rice on it.
- Place the vegetables on the rice, then roll the whole thing. 
- Cut the roll into 6 pieces using a wet knife.
- Place your maki face up in a dish.

Kyûri/ninjin maki