How To Make a Kappa Maki Roll

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.

Dip your finger into the prepared wasabi and dab it over the rice.

Place the bamboo mat in front of you and position the rice-covered nori on top of it, about an inch from the bottom.

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.

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.

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.

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.

Repeat the whole process with your remaining half of nori—lightly layering it with rice, adding the cucumber, rolling it and cutting it.

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.

Place the rolls on a serving platter, garnish with small mounds of wasabi and pickled ginger, and serve.