Ume Shiso Roll with Cucumber (Kappa-maki)::Vegan Sushi Roll
Try "Ume Shiso Roll(Nori Maki)," a type of Kappa-maki when appetites wane in summer.Add sesame oil to the rice to boost your appetite!
Equipment
- Kitchen knife
- Cutting board
- Rice paddle
- Bowl
- sushi mat (if needed)
Ingredients
- 6 g umeboshi Salt content 10%, weight without seeds
- 3 g shiso leaf
- ½ teaspoon toasted (dark) sesame oil
- ½ teaspoon sesame seeds
- 1 cucumber
- 120 g cooked rice
- 1 sheet nori sheets
Instructions
- Make ume shiso rice: First, place rice in a bowl and mix well with finely chopped shiso, chopped ume boshi, toasted sesame seeds, and sesame oil. Quarter the cucumber lengthwise.6 g umeboshi, 3 g shiso leaf, ½ teaspoon toasted (dark) sesame oil, ½ teaspoon sesame seeds, 1 cucumber, 120 g cooked rice
- Place ingredients on nori: Place a sheet of nori on a cutting board and spread a thin layer of ume shiso rice on top. For tips on how to make a nice kappa-maki, see a section above.1 sheet nori sheets
- Rolling: Roll in two stages by using hands.Step1: Lift up the front side of the nori and roll it once so that the filling is wrapped around. You can prevent the filling from falling apart by gently tightening the roll.Step2: Keep rolling until the end, and then place the seam side down.
- Cutting: Finally, cut the finished kappa-maki to desired thickness with a knife! Serve with soy sauce koji if desired.