How to Make a Kappa Maki Roll

Kappa maki (kappamaki) is a traditional Japanese cucumber roll and a favored choice at every sushi bar, especially by sushi-loving vegetarians. Kappa maki makes wonderful appetizers or hor d'oeuvres, and even people that aren't sushi aficionados will love the the savory little treats. Give it a try, and you see that making kappa maki at home couldn't be much easier.

Things You'll Need

• 3 cups of sushi rice, cooked and cooled
• 1 cucumber
• Nori, 6 to 7 sheets
• Salt
• Soy sauce or shoyu
• Wasabi paste

Instructions

1. Wash the cucumber and peel it, if desired. Scoop out the seeds and discard them. Slice the cucumber lengthwise into thin sticks and sprinkle it with a dash of salt.

2. Lay the nori sheets on a bamboo mat or a flat surface and spread a thin layer of sushi rice over about 2/3 of the nori, leaving an edge closest to you uncovered. If necessary, dampen your fingers with vinegar water to spread the rice thinly and evenly.

3. Lay a strip of sliced cucumber in the middle of the rice.

4. Start at the edge nearest you and carefully roll the nori into a long tube. Make sure that the rice doesn't escape from the sides of the roll.

5. Cut the kappa maki rolls into appetizer sized pieces about 3/4-inch long.

6. Serve the kappa maki rolls. Provide some soy sauce and wasabi paste for dipping.

Tips & Warnings

• Wasabi paste can be found in the Asian section of most supermarkets.