Wash the rice
Rinse two cups of Japanese short grain rice, quickly draining the first milky wash and repeating until water runs clear, then let drain for 5 minutes.
Cook the rice
Add washed rice to the rice cooker, fill with clean water to the 2 mark, and use the sushi rice setting.
Make sushi vinegar
Combine rice vinegar with salt and sugar, mix thoroughly, and add a piece of dried kombu for umami.
Prep cucumber and tuna
Cut Nori sheets in half, then cut cucumbers into batons sized to the Nori with seeds removed, and slice sushi-grade tuna into strips of similar length.
Season the rice
Transfer hot rice to a bowl, pour over 1/3 cup of sushi vinegar, and gently cut and fold to distribute evenly without crushing the grains.
Roll the kappa maki
Place Nori shiny-side down on a bamboo mat, spread rice leaving a top dam, add wasabi and cucumber, then roll tightly and shape into a square.
Roll the tekka maki
Repeat the same process using tuna instead of cucumber, rolling firmly and tucking the flap underneath.
Slice and serve
Wipe the knife with a damp cloth, cut each roll into six even pieces, and serve with pickled ginger, soy sauce, and extra wasabi.
Wash the rice
Rinse two cups of Japanese short grain rice, quickly draining the first milky wash and repeating until water runs clear, then let drain for 5 minutes.
Cook the rice
Add washed rice to the rice cooker, fill with clean water to the 2 mark, and use the sushi rice setting.
Make sushi vinegar
Combine rice vinegar with salt and sugar, mix thoroughly, and add a piece of dried kombu for umami.
Prep cucumber and tuna
Cut Nori sheets in half, then cut cucumbers into batons sized to the Nori with seeds removed, and slice sushi-grade tuna into strips of similar length.
Season the rice
Transfer hot rice to a bowl, pour over 1/3 cup of sushi vinegar, and gently cut and fold to distribute evenly without crushing the grains.
Roll the kappa maki
Place Nori shiny-side down on a bamboo mat, spread rice leaving a top dam, add wasabi and cucumber, then roll tightly and shape into a square.
Roll the tekka maki
Repeat the same process using tuna instead of cucumber, rolling firmly and tucking the flap underneath.
Slice and serve
Wipe the knife with a damp cloth, cut each roll into six even pieces, and serve with pickled ginger, soy sauce, and extra wasabi.