Author :: Mrs Liz
Category :: Ethnic Recipes
Ingredients ::
- Sushi Rice:
- 3 cups short grain sushi rice (not long grain rice)
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- Kappamaki:
- 4 sheets nori (dried seaweed), cut in half
- 4 cups cooked sushi rice
- 2 cucumbers cut into long strips
Japan - Cucumber Roll, crisp and cool, with no fish.
Makes: 4 servings
Tools need: Makisu (bamboo mat)
rice-cooker or pot with tight fitting lid
How to make Sushi Rice:
Rinse the rice several times in running water until water runs clear.
Drain rice for about one hour in colander.
Cook rice according to package directions, on stove-top or in electric rice cooker.
Combine the vinegar, sugar and salt in a saucepan over low heat until dissolved, then cool.
Slowly fold the vinegar mixture into the cooked rice. Stir in gradually, being careful NOT to mash rice.
Kappamaki:
Place sheet of nori on top of the bamboo mat.
Take 1/2 cup of cooked rice and spread on top of the nori.
Take 1/4 of cucumber strips and place lengthwise on the rice.
Roll bamboo mat forward with even pressure to shape ingredients into roll.
Press firmly, then carefully unroll.
Cut sushi roll into bite size pieces.
Repeat process with remaining ingredients.
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