The oriental delicatessen explained in a simple and attractive way. The universal cut, the fish cleaning and the rice technics. Learn the way to prepare maki, cones and the great repertoire of the fabulous Japanese cooking.
1⁄4 Cup (4 tbs)
1. Peel the cucumber. Using a sharp paring knife, make a kiuri cut, i.e. paper thin, long strip. (watch the video to learn the technique)
2. Peel and cut the avocado into slices. Cut the salmon into thin strips. Peel the shrimp.
3. Place the thin cucumber sheets on a sushi mat. Spread the cheese evenly, using the back of a spoon.
4. Sprinkle the tobiko on top. Arrange the avocado slices on one end. Followed by a layer of salmon and the prawns. Sprinkle the sesame on top.
5. Roll the sushi mat tightly to make a firm and tight roll.
6. Cut the roll in half and slice into 10 equal rounds.
7. Arrange the rolls on a platter. Sprinkle with sesame seeds. Serve the sushi with soy sauce and wasabi.
Learn how to put together a kappa-maki or Japanese cucumber roll, as tasty as those made my sushi chefs. The Japanese delicatessen is explained in a simple and attractive way. Add this recipe to your repertoire of fabulous Japanese sushi appetizers to serve at a cocktail party. It is a relatively fancy affair but easy to make, and even easier to eat.