Kappa Maki かっぱ巻き : Mini Cucumber Sushi Rolls

Easy to make and a delight to eat, Kappa Maki are mini sushi rolls filled with crisp cucumber. They're fresh, healthy, and a perfect bite-size food.

📝 Ingredients

• 3 cups Sushi Rice (*1)
• 1 Cucumber cut evensized sticks (*2)
• 3 Nori seaweed sheets (*3 cut in half (makes 1/2 x 6 sheets))
• 1 small bowl of rice vinegar or water ( *4 works as glue to seal nori seaweed sheet together.)

👨‍🍳 Instructions

1. 1Divide the sushi rice ½ cup (80g) each. *5
2. 2Cut the nori seaweed sheets in half. It's standard size is usually (8.3 x7.5 inch or 21cmx19cm) Cut the longer side in half.
3. 3Toast the nori seaweed sheet by passing the sheet over a medium flame to make it crispier. *6
4. 4Place the nori sheet on a bamboo sushi rolling mat. Make sure the shiny side is facing down.
5. 5Spread ½ cup of the sushi rice evenly over two-thirds of the nori sheet. Leave about an inch uncovered at one end.
6. 6Arrange cucumber slices across the middle part of the rice bed horizontally but slightly overlapping each other.
7. 7Wet the far edge of the nori sheet with sushi vinegar or water with your finger tip.
8. 8roll: Begin rolling by placing your fingers on the cucumbers, and lifting the edges of the bamboo mat closest to you along with the mat tightly towards the opposite end while applying gentle pressure to secure everything together.
9. 9press: Firmly press the bamboo sushi rolling mat over the sushi roll with your hands.
10. 10Repeat the above process for the rest of the ingredients.
11. 11Cut each roll in sixths crosswise with a sharp knife. Clean the knife with a well moistened kitchen cloth between each cut.
12. 12Serve them on a plate with condiments of your choice such as sushi ginger, wasabi and a small bowl of soy sauce.