Thin maki (cucumber roll) Recipe
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Ingredients
- Sushi rice
- Cucumber
- Sushi nori
- Rice vinegar
- Water
- Pickled gobo (burdock)
- Pickled daikon (mooli)
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How to make Thin maki (cucumber roll)
Kappamaki (cucumber roll) is the most common form of thin maki. Typically only one or two ingredients would be used, such as asparagus, natto or gourd. This recipe is used to make those seen in the photo.
A bamboo rolling mat isn't needed, but it will help.
Prepare a small finger bowl containing water and a few drops of vinegar. Dip your fingers in this to stop the rice sticking to them.
Cut a sheet of nori in half. Position this on the rolling mat, shiny side down.
Using a wooden paddle, spread the rice out on the nori very thinly, leaving a gap of an inch or so at the side furthest from you.
Cut the cucumber so you have one long thin strip, about 1/4 inch thick. Place this along the rice near the side closest to you (about 2 inches in)
Roll the nori up away from you. When finished, position the roll with the end facing down, and leave it to rest for a few minutes.
Using a very sharp knife, cut the maki into pieces about 1/2 inch thick. Wipe the knife between each cut, otherwise it will stick to the nori.
Repeat 2-6 using the gobo and the daikon.
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