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Kappamaki

A classic roll that's simple to make.

shari
toasted nori
small Japanese or European cucumber
wasabi

1) The cucumber should be washed and quartered lengthwise (cut into more sections if using a large European or English cucumber). If there are seeds, remove them.
2) On the makisu (bamboo mat used to roll sushi) place the nori shiny side down. Some cooks put a piece of Saran Wrap between the makisu and nori to make clean up easier.
3) Spread shari on the nori, leaving open a 2-cm strip at the top so you can seal the roll while wrapping it.
4) Wipe a light layer of wasabi along the bottom third of the shari where you will position the sliced cucumber.
5) Place the cucumber and, using the makisu to shape the roll, start rolling from the side closest to you.
6) Slice the roll in half, then slice each half in half again
7) Serve with soy sauce.

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