The kappa maki, or cucumber roll, is a sushi bar standard. As the Japanese word for cucumber is kyuri, this roll is named after a creature of myth - a type of water sprite with a saucer shaped head that must contain water at all times for its survival. Legend has it that these notoriously prankster and sometimes devious(they were said to sometimes kidnap children) Kappas could be bargained with for the simple price of a few cucumbers.
A kappa maki consists of just cucumbers although it is not uncommon to find them prepared with a few sesame seeds.
Kappa Maki
4in x 7in piece of sushi nori
2 sticks of seedless English cucumbers, or garden cucumbers, peeled and seeded
prepared sushi rice
toasted sesame seeds, optional
Using the method for thin rolls, insert cucumbers as instructed and sprinkle with sesame seeds if desired before rolling. Let rest 1 minute seam side down on cutting board before slicing into 6 pieces.
Friday, August 10, 2007
Troubleshooting Sushi Rolls
Making perfect sushi rolls requires lots and lots of practice. The good news? Even practice less than perfect rolls are delicious. But if your having difficulties getting the knack of it, some of the tips below may help keep you rolling.
THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.
INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.
THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.
THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.
INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.
THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.
Troubleshooting Sushi Rice
Good sushi rice is the foundation of the sushi making process. So unlike less than perfect sushi rolls where mistakes are still tasty, trouble with rice interrupts the entire process. Like bread, sushi rice tends to be sensitive and moody due to varying local climates. Sometimes it may be necessary to add a little more water or just a little less based on the temperature. Try making small variations in the amount of water in the basic recipe to find what suits your local climate best. But if you're experiencing major rice issues, here's a few tips that might help.
My rice is too mushy:
-Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process.
-The rice was allowed to steam too long in the rice pot.
My rice is undercooked:
-Cooking rice stove top can be tricky. If this was the case, try using a rice cooker.
-The rice was not steamed long enough.
-Not enough water was used.
-Spots of uncooked rice could mean that you have overloaded your rice cooker.
My rice is lumpy:
-Take the extra time to properly coat the rice with dressing while the rice is still hot.
-Make sure that you use enough of the vinegar dressing and be sure that the dressing is at room temperature.
My rice looks like coarse meal:
-Be extra careful when washing rice. Gently swishing should prevent rice grains from breaking during the crucial washing stage.
-Use higher quality rice. Sometimes, lower quality rice will yield broken rice bits rather than full grains.
-Be gentle during the marinating process. Be careful not to smash grains of rice with the wooden paddle.
My rice is too mushy:
-Too much water was used or the rice was covered before having a chance to cool long enough. If pressed for time, use a fan to help speed up the cooling process.
-The rice was allowed to steam too long in the rice pot.
My rice is undercooked:
-Cooking rice stove top can be tricky. If this was the case, try using a rice cooker.
-The rice was not steamed long enough.
-Not enough water was used.
-Spots of uncooked rice could mean that you have overloaded your rice cooker.
My rice is lumpy:
-Take the extra time to properly coat the rice with dressing while the rice is still hot.
-Make sure that you use enough of the vinegar dressing and be sure that the dressing is at room temperature.
My rice looks like coarse meal:
-Be extra careful when washing rice. Gently swishing should prevent rice grains from breaking during the crucial washing stage.
-Use higher quality rice. Sometimes, lower quality rice will yield broken rice bits rather than full grains.
-Be gentle during the marinating process. Be careful not to smash grains of rice with the wooden paddle.
Futomaki (Thick Roll) Method
When you know the basics, you can create your own customized rolls. Used this technique to make thick rolls with seaweed on the outside.
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Let roll rest seam side down on a cutting board at least 1 minute before cutting into 4-5 pieces.
For best results
Minimum number of ingredients: 3
Maximum number of ingredients: 6
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Let roll rest seam side down on a cutting board at least 1 minute before cutting into 4-5 pieces.
For best results
Minimum number of ingredients: 3
Maximum number of ingredients: 6
Hosomaki (Thin Roll) Method
When you know the basic technique, you can create your own custom rolls. Use this method to make thin sushi rolls with seaweed on the outside.
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the long end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.
For best results
Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice
Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the long end is parallel to the bottom of the mat and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.
For best results
Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice
Uramaki (Inside Out Roll) Method
When you know the basics, it's easy to create your own custom sushi rolls. Use this technique to create rolls where the rice is on the outside of the roll.
Begin with a piece of 4in by 7in nori. Place the nori on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Cut into 6 pieces.
For best results
Minimum number of ingredients: 2
Maximum number of ingredients: 5
Begin with a piece of 4in by 7in nori. Place the nori on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.
Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Cut into 6 pieces.
For best results
Minimum number of ingredients: 2
Maximum number of ingredients: 5
A Sticky Foundation-Making Sushi Rice
All About Rice
Sticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness. Each itamae (sushi chef) usually has his or her own custom recipe for sushi rice.
The careful six step preparation of sushi rice should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.
Six Steps to Perfect Rice
WASH RINSE DRAIN STEAM MARINATE COOL
From start to finish it takes about 1 1⁄2 hours to prepare sushi rice. Be sure to give each step the time it needs to be thoroughly completed.
Recipe
Yields: approx 8 cups
4 cups California short grain rice
4 cups minus 2 tablespoons water
Vinegar Dressing
1⁄4 cup unseasoned rice vinegar
1 tablespoon sugar
1 1⁄2 teaspoon salt
1⁄2 teaspoon freshly squeezed lime juice, optional
WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches.
RINSE Place rice in strainer and rinse thoroughly with cold water.
DRAIN Allow rice to drain in strainer for 10 minutes.
STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time. Rice is done after exactly 40 minutes.
MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.
COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.
Staying out of a sticky situation:
DO have plenty of dampened, lint-free kitchen towels or paper towels available for use. Sticky rice is just as it sounds-sticky!
DO inspect your kitchen area and clothes thoroughly after making sushi. Sushi rice is notorious for finding its way into other rooms and strange places. One usual suspect? Your shoes! Make sure to check the bottoms and sides of shoes, especially ones with deeply grooved bottoms to prevent rice from finding its way outside the kitchen.
DO wash hands before as well as during the process of handling sushi rice.
DON’T apply lotions or hand creams before making sushi. The rice will absorb any scent from hands.
DON’T handle strong onions or garlic with bare hands before making sushi.
DO remove rings, bracelets and watches while making sushi.
DO always remember to have fun!
Sticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness. Each itamae (sushi chef) usually has his or her own custom recipe for sushi rice.
The careful six step preparation of sushi rice should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.
Six Steps to Perfect Rice
WASH RINSE DRAIN STEAM MARINATE COOL
From start to finish it takes about 1 1⁄2 hours to prepare sushi rice. Be sure to give each step the time it needs to be thoroughly completed.
Recipe
Yields: approx 8 cups
4 cups California short grain rice
4 cups minus 2 tablespoons water
Vinegar Dressing
1⁄4 cup unseasoned rice vinegar
1 tablespoon sugar
1 1⁄2 teaspoon salt
1⁄2 teaspoon freshly squeezed lime juice, optional
WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches.
RINSE Place rice in strainer and rinse thoroughly with cold water.
DRAIN Allow rice to drain in strainer for 10 minutes.
STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time. Rice is done after exactly 40 minutes.
MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.
COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.
Staying out of a sticky situation:
DO have plenty of dampened, lint-free kitchen towels or paper towels available for use. Sticky rice is just as it sounds-sticky!
DO inspect your kitchen area and clothes thoroughly after making sushi. Sushi rice is notorious for finding its way into other rooms and strange places. One usual suspect? Your shoes! Make sure to check the bottoms and sides of shoes, especially ones with deeply grooved bottoms to prevent rice from finding its way outside the kitchen.
DO wash hands before as well as during the process of handling sushi rice.
DON’T apply lotions or hand creams before making sushi. The rice will absorb any scent from hands.
DON’T handle strong onions or garlic with bare hands before making sushi.
DO remove rings, bracelets and watches while making sushi.
DO always remember to have fun!
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