For the cucumber maki, place the sushi rice in a sieve and wash well under running water to wash out the starch. Then bring to the boil in about 350 ml of water and simmer until the water is absorbed.
Just before all the water is absorbed, stir in the vinegar and sugar and simmer. Once cooked, allow to cool slightly. Then put the seaweed leaves and spread the rice thinly on the surface.
Wash the cucumber and cut it into thin sticks. Coat these cucumber sticks with a little wasabi, place on the bottom edge and roll up from this side.
Cut into not too thin slices with a sharp knife. Serve with soy sauce, ginger and wasabi.
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