How to Make a Kappa Maki Roll.
Kappa means cucumber, and maki means roll.
So a kappa maki is a relatively simple affair—easy
to make, and even easier to eat.
You will need A cucumber A vegetable peeler
A sharp knife 
and a cutting board.
Step 1.
Peel the cucumber, cut off the ends, and cut
it in half lengthwise.
Use a small spoon to scoop out the seeds,
cut the halves into thin strips about an eighth
of an inch wide, and set them aside.
Step 2.
Lightly moisten your hands with water, grab
a handful—or about 1/2 cup—of prepared
sushi rice, and spread it across the nori,
leaving an even border of uncovered nori along
the top edge.
Don't use too much rice or pack it too tightly.
It should be no more than 1/4-inch thick and
you should be able to see nori through it.
Step 3.
Dip your finger into the prepared wasabi and
dab it over the rice.
Step 4.
Place the bamboo mat in front of you and position
the rice-covered nori on top of it, about
an inch from the bottom.
Step 5.
Lay several cucumber slices horizontally across
the middle of the rice.
Make an even row about an inch wide and let
the cucumbers stick out an inch or so on either
side.
Step 6.
Roll the bottom edge of the bamboo mat over
the rice, nori, and filling, shaping it all
into a rectangular mound.
Be sure all the filling is enclosed.
Step 7.
Pull the mat back, and lay it over the roll
again.
Roll again, more tightly this time, applying
even pressure and shaping the roll more firmly
as you go.
Step 8.
Remove the roll from the mat, place the mat
over it, and give the roll a final pressing
and smoothing, compressing it tightly and
evenly.
Step 9.
Repeat the whole process with your remaining
half of nori—lightly layering it with rice,
adding the cucumber, rolling it and cutting
it.
Step 10.
Lightly moisten your knife blade and cut both
rolls in half, using a delicate but firm sawing
motion.
Then cut each half into three equal pieces.
Step 11.
Place the rolls on a serving platter, garnish
with small mounds of wasabi and pickled ginger,
and serve.
Did you know The precursor to sushi originated
in Southeast Asia around the 4th century,
when people preserved cleaned and gutted fish
in a barrel filled with salt and rice.
