Kappamaki
Local name : かっぱ巻き
Thin rolls of vinegared rice and cucumber wrapped in half a nori sheet, the plainest maki on any sushi counter.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Rinse the rice under cold water until it runs clear. Drain for 20 minutes, then cook with the water, covered, for 12 minutes on low heat. Rest off the heat for 10 minutes.
- Warm the vinegar with the sugar and salt until dissolved. Pour over the rice spread in a wide dish and fold with a spatula, slicing through the grains rather than mashing them. Fan to cool.
- Quarter the cucumber lengthways, scrape out the seeds, then cut batons the length of the nori.
- Lay a half sheet of nori on the makisu, shiny side down. Spread 80 g of rice over it, leaving 2 cm bare at the far edge.
- Line up two cucumber batons across the middle. Lift the edge of the mat, fold it over the filling and squeeze, then roll on to the bare edge.
- Dab the bare nori with water to seal. Wipe the knife with a damp cloth between cuts and slice into six pieces.
- Serve straight away with soy sauce and a dot of wasabi.
Sushi rice is folded with the spatula held on edge, in cutting strokes. Stirred rice releases its starch and turns pasty. For a gluten-free version, swap the soy sauce for tamari.
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