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Kappa Maki (Cucumber roll)

Make kappa maki (cucumber sushi rolls) at home with this comprehensive guide. This recipe will show you how to make perfect rolls on your first attempt, including how to slice cucumber, maintain fluffy rice inside your rolls, and master the rolling technique.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Japanese, Sushi
Servings 1 roll
Calories 100 kcal

Equipment

  • sushi rolling mat
  • sharp knife

Ingredients
  

Hand water

  • 1  cup  water
  • 2 tablespoon rice vinegar (Note 1)

Cucumber rolls

  • tezu
  • ½ sheet nori (Note 2)
  • ½ cup cooked sushi rice seasoned with sushi vinegar (sushizu) (Note 3)
  • wasabi optional (Note 4)
  • toasted sesame seeds optional (Note 5)
  • 1 slice cucumber cut to the same lenth as the nori and ⅜ inch / 1cm wide. (Note 6)

To serve

  • soy sauce
  • sushi ginger

Instructions
 

  • Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
  • Carefully cut the nori sheet in half with scissors.
  • Wrap the bamboo rolling mat in plastic wrap.
  • Place the bamboo mat on your work surface with the sticks running horizontally.
  • Put the nori sheet on top with the rough side facing up.
  • Lightly moisten the palm of one hand with hand water and rub your hands together to prevent the rice from sticking to them.
  • Take a handful of rice and place it in the center of the nori sheet and use your hands to spread the rice evenly over the sheet leaving half an inch at the top Be careful not to compress the rice too much and use the hand water as often as necessary keep your hands moist.
  • If using wasabi, put a little on your index finger and smear it horizontally across the center of the rice.
  • Sprinkle toasted sesame seeds along the middle of the rice.
  • Place the cucumber stick into the center of the rice
  • Put your hands on either side under the mat and start to roll.
  • Once you get to the end hold firmly to tighten the roll.
  • Place the finished roll on a wooden board.
  • Place the tip of your knife in the hand water and lift to wet the whole surface of the blade.
  • Slice the roll in half, smoothly and quickly. Then place the halves opposite each other and slice into thirds to create six pieces.
  • Remove any rice that starts to stick to the knife and remoisten regularly to prevent the rice from sticking.
  • Serve with soy sauce and sushi ginger.

Notes

  1. Rice vinegar: Apple cider vinegar is a good substitute.
  2. Nori: Is available at most local stores. Cucumber rolls require half nori sheets. You might be able to buy half nori sheets. If you can't cut the regular-sized sheets in half with a sharp knife. 
  3. Sushi rice: You'll need a batch of sushi rice. You can make it using a rice cooker, Instant Pot, or classic stovetop method. 
  4. Wasabi: Optional but adds a zesty kick to your rolls.
  5. Toasted sesame seeds: Sprinkle these seeds onto the rice before adding cucumber for a nutty flavor.
  6. Cucumber: Try to choose a straight cucumber that's easy to cut into uniform sticks. If your cucumber has many seeds or particularly large ones, you might choose to remove them. To do this, use a sharp knife to carefully slice away the seeded area. If the seeds are small and sparse, they can be left in unless you prefer a seedless bite.

Nutrition

Serving: 1rollCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 19mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg
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