Kappamaki (Cucumber Sushi Roll)

Kappamaki (Cucumber Sushi Roll)

Prep: 20 mins

Cook: 0 mins

Total: 20 mins

Servings: 4 servings

Yield: 8 rolls

In Japan, cucumber rolls are called kappamaki, and they happen to be one of the most popular sushi rolls.

Making sushi rolls requires a careful attention to detail, but they’re not hard. In fact, this is a good recipe to start with if the process is unfamiliar to you because it only requires three ingredients: nori (dried seaweed), sushi rice, and cucumber. As there is no fish included, this roll is also perfect for vegetarians and vegans. (It also happens to be a roll that children in Japan enjoy.)

The word kappa doesn’t actually mean cucumber in Japanese (that is kyuuri); it refers to a demon or imp figure from Japanese traditional folklore whose favorite food was believed to be cucumbers. The word kappa is related to water; it’s a combination of words meaning «river» and «child.» And so, kappa is associated with cucumbers, hence the name of this sushi roll. Interestingly, no other Japanese cucumber dishes are called kappa.

This recipe calls for Japanese cucumbers, which are long, slender, and thin skinned. They do not have seeds or any bitter taste and are therefore easy to handle and a pleasure to eat. If you cannot find Japanese cucumbers, mini Persian or English cucumbers are good substitutes. In a total pinch, you can use garden-variety cucumbers, but be sure to scrape out their seeds.

«These delightful rolls are a great introduction to authentic sushi making and eating. This Kappamaki recipe makes simple, small rolls with few ingredients so you can savor the refreshing, crunchy cucumber paired with chewy sushi rice and nori. Simply wonderful!» —Diana Andrews

Kappamaki (Cucumber Sushi Roll)

A Note From Our Recipe Tester

Ingredients

  • 4 sheets nori, halved parallel to the lines on the seaweed

  • 4 cups prepared sushi rice, slightly cooled

  • 1 large Japanese cucumber, cut into long sticks

Steps to Make It

  1. Gather the ingredients.

    Kappamaki (Cucumber Sushi Roll)

  2. Wrap a bamboo mat (makisu) completely in plastic to keep the nori from sticking to it. Put a piece of nori on top of the mat lengthwise.

    Kappamaki (Cucumber Sushi Roll)

  3. With damp hands (keep a small bowl of water handy), spread about 1/2 cup of sushi rice on top of the nori.

    Kappamaki (Cucumber Sushi Roll)

  4. Place 3 to 4 cucumber sticks horizontally over the rice (do not overfill).

    Kappamaki (Cucumber Sushi Roll)

  5. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

    Kappamaki (Cucumber Sushi Roll)

  6. Press the bamboo mat firmly with your hands.

    Kappamaki (Cucumber Sushi Roll)

  7. Unwrap the bamboo mat and remove the sushi roll. Repeat the process to make more rolls.

    Kappamaki (Cucumber Sushi Roll)

  8. Wipe a knife with a wet cloth before slicing sushi.

    Kappamaki (Cucumber Sushi Roll)

  9. Cut each sushi roll into 6 to 8 bite-sized pieces. Serve.

    Kappamaki (Cucumber Sushi Roll)

How to Store Kappamaki

As with most sushi rolls, kappamaki is best and freshest the day it is made, but it will keep for a day or so if need be, covered in the refrigerator. You can make the sushi rice, which is a stickier rice, ahead of time, or slice the cucumbers a few hours ahead of time, or the night before, to ease the prep process.

Nutrition Facts
Servings: 4
Amount per serving
Calories 247
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 293mg 13%
Total Carbohydrate 52g 19%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 4g
Vitamin C 3mg 17%
Calcium 14mg 1%
Iron 1mg 3%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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