Kappa Maki

Name: Kappa Maki
Prep time: 10 min
Total time: 10 min
Ingredients: 2 Japanese cucumbers ((or use Lebanese cucumbers)); 4 cups sushi rice; 8 nori ((about 4x8 inch dried seaweed sheet)); ¼ teaspoon sea salt ((or kosher salt)); sushi ginger ((optional)); wasabi ((optional))

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Akiko @ MIKLIA

cucumber sushi roll kappa maki

Ingredients

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2 Japanese cucumbers ((or use Lebanese cucumbers))4 cups sushi rice8 nori ((about 4x8 inch dried seaweed sheet))¼ teaspoon sea salt ((or kosher salt))sushi ginger ((optional))wasabi ((optional))

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Instructions

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Step 1

Rub the cucumber skin with sea salt until the surface is lightly moisturized. Clean the surface with running water, and dry it with a kitchen towel.

Step 2

Lay it down on the chopping board, and cut off the top and the bottom(about a half inch each side).

Step 3

Cut the cucumber vertically into the four sticks. Remove the layer of seeds with a knife. Remove water on the surfaces of stick cucumbers. Set aside.

Step 4

Set a piece of nori on a bamboo sushi mat, and place ½ cup of sushi rice on it. Spread out the sushi rice evenly with wet fingers. Leave a half inch without sushi rice on the side furthest away from you. (note 1)

Step 5

Place one stick cucumber horizontally near the center of the sushi rice (but slightly towards you).

Step 6

Lift up the bamboo mat with two first fingers while holding cucumbers other fingers. Start rolling from the front. You need to bring the front edge of nori to the end of the sushi rice towards the back edge of the nori. Gently press down, and roll up.

Step 7

Cut the cucumber sushi roll into six pieces. (note 2)

Step 8

Repeat this whole process with the remaining nori sheets.

Step 9

That's it! Serve immediately. Enjoy!