Things You'll Need:
- Roasted seaweed sheets
- Cutting board
- Sharp knife
- Rice vinegar
- Two medium American or Persian cucumbers (about the size of a banana) or one large Hothouse cucumber
- Alfalfa or broccoli sprouts
- Spaghetti squash
- Soy sauce
- Wasabi
- Chop sticks
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Step 1
Cut your cucumbers length-wise into thin strips about a quarter of an inch thick, if not thinner.
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Step 2
Place a sheet of roasted seaweed on your cutting board and pour a few drops of rice vinegar onto it. Spread the vinegar evenly on the surface of the sheet with your fingers. Do not make it too damp but try to ensure the vinegar reaches the edges.
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Step 3
Place a small handful of alfalfa or broccoli sprouts onto the seaweed sheet and spread evenly on all parts except about an inch or two from the bottom.
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Step 4
Place three or four cucumber strips on the sprouts, across the length of the top part of your sheet.
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Step 5
Roll the top of the seaweed sheet gently, but firmly, down toward you, packing the sprouts and the cucumber strips tightly as you roll the sheet all the way down. You will probably roll it all the way around the vegetables about three times, depending on how many vegetables you have placed inside the seaweed. Secure the roll by sticking the end into the remaining inch of seaweed, which you did not cover with sprouts. The vinegar should make it easier for the sheet to stick.
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Step 6
Cut pieces evenly with your knife, making sure to make a clean cut so that the ingredients do not fall out of the seaweed sheets. You may find it impossible to keep the two edges of the roll to retain their structure. Unfortunately, this is to be expected, as the absence of rice makes it more difficult to keep the ingredients packed together. You'll just have to make more rolls!
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Step 7
Use chop sticks to dip your cucumber maki pieces in soy sauce and add a dab of wasabi, if you wish.
