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Kappa Maki

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 10 Min
  • 4 Porções
  • $5

INGREDIENTES

  • Main

    • 🍚 300g cooked rice
    • 🥒 1 cucumber
    • 2 sheets nori seaweed
    • 2 tbsp sushi vinegar

  • Condiments

    • 🧂 1/2 tbsp soy sauce

PASSOS

1

Cut off both ends of the cucumber and slice it into 4 equal vertical strips. Cut the nori sheets in half.

2

In a bowl, mix the cooked rice with sushi vinegar using a cutting motion to create seasoned sushi rice.

3

Place one sheet of nori on a bamboo mat. Spread 75g of sushi rice evenly over the nori, leaving a 1cm gap at the top.

4

Place one cucumber strip horizontally across the rice. Roll tightly from the bottom, pressing gently to secure the filling. Repeat to make 4 rolls.

5

Let the rolls sit until the nori softens. Use a wet knife to cut each roll into halves, then cut each half into thirds. Arrange on a plate and serve with soy sauce.

NUTRIENTES

Por 1 Porção

🔥

150

Calorias

  • 3g
    Proteína
  • 30g
    Carboidratos
  • 0g
    Gorduras

💡 Dicas

Use fresh cucumber for a crisp texture.Wet your hands and knife to handle sticky rice easily.Store leftover rolls in the fridge for up to 24 hours.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.