Kapa Maki Recipe

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Kapa Maki
  • Chef: Chef Augusto Cabrera
    threesixtydegrees, The Oberoi
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Yaki nori rolled with Japanese rice and cucumber, served with ginger, wasabi and soya sauce.

Ingredients of Kapa Maki

  • 1 sheet of yaki-nori or roasted seaweed
  • 1/4 cup short grain Japanese rice-cooked with vinegar, sugar and kombu seaweed
  • 2 slices of peeled cucumber
  • Condiments:
  • 2 tsp gari shoga or marinated ginger
  • 1 tsp wasabi
  • 1 tsp soya sauce

How to Make Kapa Maki

  • 1.Place the yaki-nori on a bamboo-rolling mat and spread the rice evenly over it leaving 3/4 inch of sheet on the far side uncovered.
  • 2.Keep the cucumber in the center. Now, lift the top of the bamboo mat and roll it over. Put some rice on the edges of the yakinori to seal it.
  • 3.Repeat the rolling procedure once again, exerting gentle pressures. Slice the prepared roll in equal portions and serve with ginger, wasabi and soya sauce.