Cucumber Maki Rolls
Asian Fasting Recipes Vegetables Gluten-Free Recipes
Kappa maki: vegetarian sushi with cucumber and furikake. The rolls are refreshing and light, ideal for a summer picnic.
Ingredients
1 portion sushi rice (prepared following these instructions)
2 tablespoons furikake
6 small garden cucumbers
6 nori sheets
wasabi
pickled ginger
soy sauce
Pieces: approximately 36 (6 servings)
How to prepare cucumber maki rolls
- Prepare the rice following these instructions, just add the furikake at step 9, when you add the sweetened vinegar.
- Cut the cucumbers lengthwise into sticks (julienne).
- To form these rolls you need a bamboo mat wrapped in plastic wrap.
- Place a nori sheet on the bamboo mat with the rough side facing up.
- Place a thin layer of rice on the sheet (spread it with wet hands) leaving about 2cm free at one end. Try to make the layer as uniform in thickness as possible.
* if you want small rolls, "one bite" size, you can cut the nori sheet in half, making thinner rolls - Place cucumber sticks at one end (about 1 small cucumber per roll), on the opposite side from the free zone.
- Roll, using the bamboo mat: first roll just enough to cover the filling, press the roll firmly to set it, then roll to the end.
- Cut the roll into two equal parts and then each part into three. You will get 6 maki rolls.
* use a super sharp knife for cutting - Repeat until you finish the rice. The rolls are served sprinkled with furikake, alongside wasabi, pickled ginger, and dipped in soy sauce.
