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Ingredients
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Roll components
Finishing & optional
Tools
Method
Prepare sushi rice
Season rice
If you don't already have cooked sushi rice: rinse 1 cup short-grain rice until water runs clear, cook according to package (about 1:1.1 rice to water by cups). While rice is hot, mix 2 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved, then gently fold into rice with a wooden spatula to avoid mashing. Spread rice in a shallow dish to cool to near room temperature (cover with a damp cloth to prevent drying). Total rice prep time: about 30–40 minutes including cooling.
Prepare cucumber (cetriolo)
Wash and trim both ends of the cucumber. For a cleaner roll and milder flavor, peel a strip of skin lengthwise if the skin is very waxy. Cut cucumber into a long thin baton (julienne) about 3–4 mm thick and the length of the nori sheet (approx 7–8 cm). For 6 pieces Kappa maki, cut cucumber into 6 equal batons across its length so each roll gets one baton.
Optional: if cucumber is very seedy or watery, slice in half lengthwise and scrape out seeds with a spoon before cutting into batons. You may also blanch briefly (10–15 seconds) in boiling water then plunge into ice water to soften slightly; drain well before using.
Assemble rolls
Place the bamboo mat on a flat surface and lay the nori sheet shiny side down on the mat. With wet fingers (use the small bowl of water), pick up a golf-ball-sized handful of rice (about 3/4 cup cooked rice yields enough for several small rolls; for this single sheet use approximately 3/4 cup divided) and evenly spread it over the nori leaving a 1–2 cm (1/2 inch) strip at the top edge clear for sealing. Press gently to form an even layer about 2–3 mm thick. Sprinkle 1 tsp toasted sesame seeds over the rice if using.
Flip the nori and rice over so the rice is facing down on the mat (this creates an inside-out roll, hosomaki style). Place one cucumber baton horizontally across the center of the nori (the side closest to you).
Lift the edge of the bamboo mat with your thumbs while holding the cucumber with your fingers and roll away from you, applying gentle, even pressure to shape a tight cylinder. Continue rolling until the bare nori edge seals the roll; wet the strip if needed to help it stick.
Use a sharp, wet knife to slice the roll into 6 equal pieces. Wipe the knife with a damp cloth between cuts to keep clean, and slice with a single downward and forward motion to avoid squashing the roll.
Serve
Arrange the 6 kappa maki pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side. Adjust seasoning to taste.