RECIPE
Discover the humble simplicity of Kappa Maki and learn how this cucumber sushi roll can unlock the secrets of sushi making!
- 1 tablespoon rice vinegar - 1 batch sushi rice (recipe below) - 5 full sheets nori (or 9 half sheets) - 2 Japanese cucumbers (prep below) - 1 tablespoon toasted sesame seeds
Wet your hands and grab 80 grams of sushi rice. Shape it into a cylinder that's a little wider than your hand.
Use one hand to dispense the cylinder of sushi rice across the nori while you use the other to pat it in place. Leave a 1cm gap at the top of the nori
Use one hand to form a wall on one side of the nori and then use the finger tips of your other hand to press the rice from the top to the bottom of the nori. Leave a 1/2cm gap at the bottom.
Sprinkle the rice with some toasted sesame seeds and then place a strip of cucumber in the center of the rice.
Place your thumbs under the bottom edge of the mat and use your fingers to hold the cucumber in place as you flip the mat up and over the filling to make contact with the rice on the other side.
Squeeze the sides of the sushi mat between your thumb and fingers to press the sides of the cucumber roll flat.
Press down on the top of the roll with your index fingers to flatten off the top of the roll.
Score the cucumber roll ever 3.2 centimeters (1 1/4 inches) using a sharp knife and a ruler.
Cut the roll in half using short back-an-forth strokes and line the halves up.
Cut the roll along the remaining score marks to divide the halves in thirds.