Cut the sheet of seaweed in half. Cut the cucumber to the same length as the crosswise length of the sheet of seaweed. Cut it thinly or it will be hard to roll later. Take out the pit from the umeboshi and finely mince.
Add the sliced nori seaweed to a sushi mat and on top of that, half of the cooked rice (about 80 g). With wet hands, push the rice down flat. Lay the sliced cucumber and umeboshi on top the rice and roll it whilst pressing the ends.
Position the rolls with the seam side down and leave them to rest. Once the seaweed starts to tightened up, cut the roll into bite-sized pieces.
Story Behind this Recipe
My friend made these for me once and I wanted to try making a macrobiotic version.
Place the umeboshi on top of the side of the cucumber with the skin. If the umeboshi comes into contact with the moist cucumber flesh, it will become too wet. Instead of cucumber you can fill these rolls with Japanese yams, cooked dried shiitake mushrooms, carrots boiled in salt water, tamagoyaki, etc. Whatever you want!