Ingredients
- 4 cups cooked sushi rice
- 8 1/2 sheets nori sheets
- 2 tablespoons wasabe paste
For Kappa-maki
- 2 large cucumber, seedless, cut into 32, 1/2″-square x 4″ sticks
- 2 tablespoons sesame seeds, white
For Tekka-maki
- 1 pounds tuna, skinless-trimmed loin, cut into 32, 1/2″-square x 4″ strips
Method:
- Place a 1/2 sheet of nori shiny-side down on a sushi mat.
- Place about 1/2 cup of rice on the far left side of the nori, leaving a 1/2-inch uncovered at the top and bottom.
- Spread the rice out to cover all the nori except for 1/2-inch at the top and bottom.
- You should be able to see the nori through the rice.
- Make a depression down the middle of the rice and smear some wasabi down the length of the depression (if using).
- For Kappa-maki, sprinkle some sesame seeds down the middle of the rice and arrange 2 cucumber sticks down the center.
- For Tekka-maki, arrange 2 strips of tuna down the center.
- Pick up the bamboo mat and start rolling.
- Continue rolling until the nori meets the top border of the rice, leaving 1/2-inch of nori uncovered.
- Place the mat over the roll to firm it up and square the edges.
- Cut the roll into 6 pieces and serve.
- Wipe the knife blade between cuts with a damp towel to insure clean cuts.
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