Kappamaki - Cucumber Sushi Rolls

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 1 large cucumber, julienned 1 large cucumber, julienned
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
3. 3.
   Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the seasoning. Let the rice cool to room temperature.
4. 4.
   Place a sheet of nori on a bamboo sushi mat. Wet your hands with water to prevent sticking and evenly spread a thin layer of sushi rice over the nori, leaving a small border at the top.
5. 5.
   Arrange a line of julienned cucumber along the bottom edge of the rice. Sprinkle with toasted sesame seeds.
6. 6.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure a firm roll. Moisten the top border of the nori with water to seal the roll.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Using a sharp knife, slice each roll into bite-sized pieces.
9. 9.
   Serve the Kappamaki with soy sauce for dipping.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy texture.
• Nori (seaweed) — Make sure to use fresh nori sheets to ensure they are pliable and easy to roll.
• Cucumber — Choose firm and crisp cucumbers for the best texture in the rolls.
• Rice vinegar — Use a good quality rice vinegar for the best flavor. Adjust the amount according to your taste preference.
• Toasted sesame seeds — Toast the sesame seeds in a dry pan over medium heat until golden brown for a more intense nutty flavor.

Tips & Tricks

• Wetting your hands with water while handling the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the rolls for clean and neat cuts.
• Serve the Kappamaki immediately after preparation to enjoy the best texture and flavors.
• Experiment with different fillings such as avocado or pickled radish to add variety to your rolls.
• If you prefer a spicier kick, add a small amount of wasabi paste to the rolls before rolling them up.

Serving advice

Serve the Kappamaki as an appetizer or a light snack. Arrange the sushi rolls on a platter and garnish with additional toasted sesame seeds and a sprig of fresh cilantro for an elegant presentation.

Presentation advice

To enhance the presentation, cut the Kappamaki into uniform bite-sized pieces and arrange them in a circular pattern on a sushi plate. Serve with a small dish of soy sauce for dipping.