Kappamaki - Cucumber Maki

Cucumber Preparation

• 1
  Wash the cucumber and cut it into pieces about four fingers wide.
• 2
  Using a sharp knife, peel the cucumber all around in thin strips down to the core. Discard the watery core.
• 3
  Lay the cucumber strips flat on a cutting board and cut into very fine strips (julienne).

Rolling Sushi with a Bamboo Mat

• 1
  Halve a nori sheet and place it shiny side down on the bamboo mat. With moistened fingers, spread about 75 g of the cooked sushi rice evenly over it, leaving a strip about 0.5 cm wide free at the top edge. Spread some wasabi on the rice as desired.
• 2
  Place the cucumber strips in the first third of the rice (closer to you).
• 3
  Using the bamboo mat, carefully shape the roll and press lightly to make it even.
• 4
  Roll the sushi until the rice edges meet and only the free nori strip is visible. Finish rolling with the mat so that the free strip seals the roll.
• 5
  Cut the hosomaki roll into 6 equal pieces. To do this, first cut the roll in half, place the halves next to each other, and cut through both simultaneously twice with a moistened, clean knife. Serve with soy sauce and pickled ginger.