Vegan sushi (kappa maki)

• cucumber sticks4

  cut from a whole cucumber (see below)

• nori↗2 sheets of
• sushi rice↗4 half-handfuls (roughly 320g) of cooked and cooled
• wasabi

  to taste (optional)

• white sesame seeds↗2 tsp toasted

  for serving (optional)

• sushi mat

  (if using a bamboo mat, tightly cover it with cling film)

• bowl of cold water

  for hands

Step-by-step instructions

1. 1

   Trim the ends of the cucumber and cut it to the same length as the nori sheets (about 20 cm). Slice the cucumber lengthwise into four pieces and carefully scoop out the seeds with a spoon or knife. Then slice each piece lengthwise again to obtain eight cucumber sticks. This recipe needs four sticks; wrap the rest and keep them in the fridge for 1–2 days for other sushi.

2. 2

   You will see thin lines on the nori sheets. Cut each sheet in half along one of these lines with scissors, being very careful as the sheets break easily. Place half a nori sheet, shiny side down, on the lower part of the sushi mat so that the lines run horizontally across the mat.

3. 3

   Moisten your fingers in a bowl of water and shake off excess moisture. Wet fingers make handling the sticky sushi rice easier. Find a line on the nori about 1 cm from the top edge. Leaving the top 1 cm free, spread about 80 g of rice evenly over the sheet and gently press with the tips of your fingers. It should be a very thin layer of rice (about the thickness of a grain). Place a cucumber stick in the centre of the rice; you may first add a little wasabi in the centre, then the cucumber.

4. 4

   To roll the sushi, hold the filling in place with your index fingers, start rolling the mat from the bottom edge of the nori toward the top edge of the rice. Make sure both the rice and the filling stay tight. Open the mat; you should see a 1 cm strip of nori without rice. Finish the roll.

5. 5

   To cut the rolls, lift the sushi off the mat and place it on a clean dry board. Carefully slice each roll into six pieces (or eight if you want very small bites) with a sharp, moistened knife. Slice smoothly and quickly, cleaning the knife after each cut. Repeat with the remaining nori sheet and fillings. Arrange the cucumber rolls on a plate and sprinkle with toasted sesame seeds.