Kappamaki - Cucumber Maki

CUCUMBER SLICING PROCEDURE

• 1
  Cut the cucumber into pieces approximately 4 fingers long.
• 2
  Using a flat knife, slice it around in a strip down to the core.
• 3
  Discard the core.
• 4
  Spread the strip onto a cutting board.
• 5
  Cut it into fine strips.

SUSHI PROCEDURE

• 1
  Halve the nori sheet, place it on a bamboo mat, and with moistened fingers, spread 75 g of cooked rice on it, leaving a 0.5 cm wide edge. Spread wasabi paste on the rice.
• 2
  Place the cucumber on the rice in the first third of the rice.
• 3
  Using the mat, begin to shape the roll and gently tighten it to keep it even.
• 4
  Roll it so that it joins where it's covered with a layer of rice, with only the free strip of nori seaweed protruding.
• 5
  Finish rolling with the mat. The overhanging part of the seaweed will close and seal the roll.
• 6
  Cut the hosomaki roll into 6 pieces. First, cut the entire roll in half. Align both halves next to each other and cut both at once twice with a moistened clean knife.