I have been really busy lately and I am glad that this kappa maki (cucumber sushi roll) is something I can rely on for a fuss-free meal. The method of making it is similar to kani maki (crab stick roll). Toasted sesame seeds are to kappa maki just like Japanese mayonnaise is to kani maki – to me, this cucumber maki is just not the same without the sesame seeds. Serve it with a simple bowl of miso soup for a truly healthy, simple and meatless meal.
This is how I cut my cucumber to make the maki. After cutting the cucumber to the desired length (about 10cm, usually halved), I line it up vertically on the chopping board and cut vertically down at the lines shown above, around the seeds. For the seeds, you can either discard or eat it.
on the bamboo mat, before rolling)
Typically, nori sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for maki (19×10 cm).
Place nori sheet (rough side up) on bamboo mat. Place one portion of rice on nori, distributing them in a flat layer across the nori, leaving a 5cm gap on top.
Sprinkle sesame seeds horizontally across the middle of the rice, then line the cucumber on them.
Using a firm grip, make the maki by rolling the bamboo mat tightly halfway, then continue to roll until the maki is completed.
Using a sharp knife moistened with water, trim both ends of the maki and then make a cut right in the middle of the roll. Further cut each half into three equal pieces. Serve maki with pickled ginger, soy sauce & wasabi at the side.
Noob Cook Tip:
Typically, nori (seaweed) sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for maki (19×10 cm).