Kappa maki

Method

1. 1 Cook rice with a piece of kombu, then mix in a vinegar, sugar, and salt mixture by slicing it crosswise.
2. 2 Slice the cucumber into long strips and remove all the seeds and pulp.
3. 3 Removing the seeds and pulp is a mandatory step; the watery pulp will make the rice mushy and the rolls fall apart.
4. 4 Toss the cucumber strips with a little salt for 10 minutes, then pat them dry.
5. 5 Cut the seaweed sheet in half, spread the rice thinly leaving a border, then place the cucumber slice on top and sprinkle with sesame seeds.
6. 6 Roll them into small tubes, then cut six slices with a wet knife and dip them in wasabi soy sauce.