Kappa Maki with a Twist

The kappa maki, a type of sushi roll named for a mythical water creature said to enjoy cucumbers, is a classic that can be found on sushi bar menus worldwide. The roll bears just two ingredients cucumbers and sesame seeds yet packs a powerful flavor combo.

This variation of a kappa maki uses roasted peanuts and mayo flavored with sambal oelek, a chili garlic sauce. The spicy mayo adds a nice textural contrast to the crunchy cucumbers and peanuts.

Need a refresher? See method for preparing thin sushi rolls.

Spicy Kappa Maki with Peanuts

Makes 1 sushi roll, 6 pieces

1 4in x 7in piece of nori

about 1/2 cup prepared sushi rice

2 sticks of English cucumber, approx. 1/4 in x 3 1/2 in

1/2 tsp roasted peanuts, roughly chopped

Sambal Mayo, about 1/2 tsp

Sambal Mayo

2 TBSP mayo

1 tsp sambal chili paste

Mix mayo and chili paste. Store refrigerated until ready for use.

To assemble the sushi roll, place nori rough side facing upwards horizontally on a bamboo rolling mat. Spread prepared sushi rice in a thin, even layer across the bottom 2/3 of the nori. Spread sambal mayo in a thin line across the center of the sushi rice. Top with peanuts, then lay the cucumber sticks end to end in the center of the sushi rice making sure that they extend the entire length of the nori.

Roll according to the method for rolling thin sushi rolls. Allow roll to rest seam down for about 2 minutes before cutting into 6 pieces.

Serve, if desired, with wasabi, pickled ginger and soy sauce for dipping.