Kappa Roll

Von No Recipes · 60 Min.

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Zubereitung

1. Dilute 1 tablespoon rice vinegar in 1 cup cold water to make tezu.
2. Lay a half sheet of nori at the bottom edge of the mat, smooth side down.
3. Wet your hands with tezu, take about 80 grams of sushi rice and shape it into a cylinder a little wider than your hand.
4. Spread the rice across the nori from side to side, leaving a 1 cm (0.4 inch) gap at the top edge.
5. Hold the rice in place with one hand along one side, then press the rice down toward the bottom edge, leaving a 0.5 cm (0.2 inch) gap at the bottom.
6. Sprinkle with toasted sesame seeds and place a cucumber stick in the center; add any optional fillings sparingly so the roll can close.
7. Hold the fillings in place, lift the bottom of the mat up and over them to join the bottom nori margin with the rice ridge at the top.
8. Turn the roll 90° so the seam is on the bottom, then press the sides flat with your fingers and thumbs.
9. Press the top of the mat with your index fingers, supporting the sides, to flatten the top.
10. For a 19 cm wide roll, score it at 3.2 cm, 6.4 cm and 9.5 cm with a ruler.
11. Wet the knife with a damp towel and cut the roll in half with short back-and-forth strokes; line up the halves.
12. Cut both halves together at one of the scored marks, then stand the pieces on their sides to show the filling.

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