Kappa Maki

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.

Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for 18-20 minutes. After cooking, remove from heat and let it sit for 10 minutes covered.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm, and then let it cool to room temperature.

While the rice cools, prepare the cucumber. Wash the cucumber, slice it in half lengthwise, and remove the seeds with a spoon. Cut the cucumber into thin strips.

Place a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge.

Lay a few strips of cucumber across the center of the rice-covered nori. Using the bamboo mat, roll the nori away from you, pressing gently to form a tight roll.

Continue rolling until you reach the edge of the nori. Use a bit of water to seal the edge. Repeat for the remaining sheets of nori and filling.

Once all rolls are made, slice each roll into bite-sized pieces with a sharp, wet knife. Serve with soy sauce for dipping.