Salmon Cucumber Maki (Kappa)

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  • 2
  • Easy
  • 10 mins
  • Budget Friendly

Ingredients

  • 2 slices of salmon in natural
  • 1/2 cucumber
  • 1 tbsp of mustard
  • 1 tbsp maple syrup
  • Juice of 1 lemon
  • 3 tbsp Olive oil
  • utensils:
  • Bamboo mat (Makisu)
  • Plastic wrap
  • scissors

Preparation

Step 1

Wash and cut the cucumber to look like spaghetti using a peeler and a cutting board, set aside. Make a vinaigrette with the mustard, maple syrup, lemon juice, olive oil, salt and pepper. Reserve. Unroll the bamboo mat, cut and place the plastic wrap on the bamboo mat.

Step 2

Spread the salmon slices one over the other on the plastic wrap.

Step 3

Add the cucumber lengthwise on the salmon to 1/4 cm from the edge of the mat.

Step 4

Roll up the mat on itself around the filling and the plastic wrap. Wrap with light pressure so as to compress the roll well.

Step 5

Remove the mat and the plastic wrap. Place the roll on a cutting board. Cut the roll into two using a sharp knife. Align the halves side by side and cut each into 3 to obtain 6 kappa maki. Wrap each maki with a slice of cucumber skin. Place on a plate with a drizzle of vinaigrette and enjoy!

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