Kappa Maki (Cucumber Sushi Roll)
I have been really busy lately and I am glad that this kappa maki (cucumber sushi roll) is something I can rely on for a fuss-free meal. The method of making it is similar to kani maki (crab stick roll).
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Toasted sesame seeds are to kappa maki just like Japanese mayonnaise is to kani maki – to me, this cucumber maki is just not the same without the sesame seeds. Serve it with a simple bowl of miso soup for a truly healthy, simple and meatless meal.
TIPS FOR ROLLING & CUTTING THE SUSHI ROLL
Before we go on to the recipe on page two, check out the following tips:
This is how I cut my cucumber to make the maki. After cutting the cucumber to the desired length (about 10cm, usually halved), I line it up vertically on the chopping board and cut vertically down at the lines shown above, around the seeds. For the seeds, you can either discard or eat it.
Typically, nori sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for our maki (19×10 cm).
Arrange the cucumber strips on the cling-wrapped bamboo mat, as shown.
Follow the above steps (used for kani maki) to shape the sushi roll.