Kappa Maki

First of all, wash the rice and then make sure that for every one cup of rice, there's two cups of water.

Add the water and the rice to the pot that you're cooking it in and let it cook. It usually takes around 15 minutes. Once the rice has been cooked, turn off the heat but leave it on the pot for five minutes.

Mix the rice vinegar, salt and sugar at the bottom of a large bowl. While the rice cools, which should take around ten minutes, prepare the filling.

Remove the skin of the cucumber and cut it into long, horizontal strips. They shouldn't be too thin or too thick.

Spoon the rice out of the pot into the bowl and mix it with a wooden spoon.

Lay a sheet of nori onto a cutting board and then, wet your hands. Then, drop the rice horizontally into the

middle of the sheet. Use your hands if you must, and keep a bowl of cool water ready in case your hands get too sticky. Leave one inch at the top of the sheet and at the bottom so that you can seal it properly.

On top of the mound of rice, add two sticks of cucumber and then roll it up. Using a sharp knife, slowly and carefully cut the roll into eight pieces. If the knife becomes difficult or sticky, then pour a little of the rice vinegar onto the knife.