Kapa Maki Recipe
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Yaki nori rolled with Japanese rice and cucumber, served with ginger, wasabi and soya sauce.
- Total Cook Time 30 mins
- Prep Time 05 mins
- Cook Time 25 mins
- Recipe Servings6
- Intermediate
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.