Date: 21 Mar 2007 Comments: 0

The first time I attempted to make cucumber rolls or kappa maki, I was eager. I purchased the sushi kit, complete with the rice vinegar, wasabi, seaweed and even the bamboo mat, along with the calrose rice. I figured out that if I wanted to do it I might as well do it properly, with the appropriate ingredients and all.

Sad to say, I failed miserably. The seaweed disintegrate into almost nothing, melting into the cooked rice, which ironically, refused to stick on anything other than my palms. It was a total disaster alright. I wrote it out as a total failure.

Since then I’ve shied away, keeping aside the bamboo mats and remaining ingredients until they expired, and I just threw them out a few weeks back, save for the bottle of rice vinegar.

Somehow, I wasn’t really satisfied that I didn’t get it right, or perhaps I wanted to make them all along. Well, whatever it was, I found myself browsing the Japanese food stuffs shelf and bought some seaweed again, along with some Japanese cucumber, kyuuri and sticks of carrots, and as an afterthought, a small packet of wasabi.

This time round I wasn’t that enthusiastic in spending as much for something that might turn out inedible. So, I just used normal rice instead.

The ingredients I used, in rough estimation:

2 cups of rice

4 tablespoons of rice vinegar

cucumber and carrot cut in sticks

seaweed sheets big enough for rolling

I cooked the rice, let it cool off for awhile and add in the vinegar. The rest, turns out to be like this:

Yesh, I’ve done it, kitchen God!

 

Its a bit plain eating what basically consist of rice and carrot sticks, but least I get to roll them right. Never mind that its abit loose, and a tighter, slimmer roll would be better. There is always room for improvement. Next time off, I should get the calrose rice to do it properly, and definitely some toasted sesame.Some other fillings might make it even better too.

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