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Ingredients
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Sushi Rice
Cucumber Filling
Nori and Additional Ingredients
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains.
Preparing Cucumber Filling
- 4
Slice the Cucumber
Wash the cucumber and slice it into thin strips or julienne, about 1/4 inch thick.
Rolling the Kappa Maki
- 5
Prepare the Rolling Mat
Lay a bamboo sushi mat on a flat surface and place a sheet of nori, shiny side down, on the mat.
- 6
Spread the Rice
Wet your hands to prevent sticking. Take about 1/2 cup of seasoned sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add the Cucumber
Place a few strips of cucumber horizontally across the center of the rice-covered nori.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to create a tight roll. Continue rolling until the edge of the nori seals the roll.
- 9
Cut the Roll
Using a sharp knife dipped in water, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serving
- 10
Plate the Kappa Maki
Arrange the sliced kappa maki on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
