Photograph of the finished Kappa maki

Japan · Cuốn sushi nhỏ dưa chuột Kappa maki

Kappa maki

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.6 lb
  • Photograph of Cucumber Cucumber 1.8 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Wasabi Wasabi 1.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.1 oz

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.
Start cooking