Zutaten für Kappa Maki Cucumber Sushi
- Cooked Sushi Rice
- Nori
- Cucumber
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Zubereitung von Kappa Maki Cucumber Sushi
- Place a sheet of nori seaweed on your bamboo rolling mat, shiny side down.
- Evenly spread about 1 1/2 cups of cooked sushi rice across the nori, leaving about 1/2 inch of space at the top edge. Make sure the rice layer is about 1/8 to 1/4 inch thick.
- Arrange the cucumber strips lengthwise in a single layer along the center of the rice.
- Using the bamboo mat, gently lift the edge of the nori closest to you and begin rolling tightly, tucking in the filling as you go. Moisten the top edge of the nori with a little water to seal the roll.
- Once you have a tight roll, use the bamboo mat to gently shape the roll into a cylinder.
- With a sharp knife, carefully cut the roll into 6-8 equal pieces. Wipe your knife clean between cuts for neat slices.
- Serve immediately with soy sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
0g
Carbs
17g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy 5 Ingredients Or Less Appetizers Lunch Rice Asian Japanese Easy Low Fat Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Pasta Rice And Grains
