Recipe for Kapa Maki
Ingredents: 1 sheet of yaki-nori or roasted seaweed 1/4 cup short grain Japanese rice-cooked with vinegar, sugar and kombu seaweed 2 slices of peeled cucumber Condiments2 tsp gari shoga or marinated ginger1 tsp wasabi 1 tsp soya sauce
Method:
Place the yaki-nori on a bamboo-rolling mat and spread the rice evenly over it leaving ? inch of sheet on the far side uncovered.Keep the cucumber in the center. Now, lift the top of the bamboo mat and roll it over Put some rice on the edges of the yakinori to seal it Repeat the rolling procedure once again, exerting gentle pressures.Slice the prepared roll in equal portions and serve with ginger, wasabi and soya sauce.
Recipe By: Chef Augusto Cabrerathreesixty?, The Oberoi (Fusion Oriental)
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