Kappa maki (kappamaki) is a traditional Japanese cucumber roll and a favored choice at every sushi bar, especially by sushi-loving vegetarians. Kappa maki makes wonderful appetizers or hor d'oeuvres, and even people that aren't sushi aficionados will love the the savory little treats. Give it a try, and you see that making kappa maki at home couldn't be much easier.
Instructions
1. Wash the cucumber and peel it, if desired. Scoop out the seeds and discard them. Slice the cucumber lengthwise into thin sticks and sprinkle it with a dash of salt.
2. Lay the nori sheets on a bamboo mat or a flat surface and spread a thin layer of sushi rice over about 2/3 of the nori, leaving an edge closest to you uncovered. If necessary, dampen your fingers with vinegar water to spread the rice thinly and evenly.
3. Lay a strip of sliced cucumber in the middle of the rice.
4. Start at the edge nearest you and carefully roll the nori into a long tube. Make sure that the rice doesn't escape from the sides of the roll.
5. Cut the kappa maki rolls into appetizer sized pieces about 3/4-inch long.
6. Serve the kappa maki rolls. Provide some soy sauce and wasabi paste for dipping.
Tags: kappa maki, Kappa maki, kappa maki rolls, maki rolls
