The Kappa Maki roll, also known as the cucumber roll, is one of the most popular types of sushi worldwide. It consists of only a few simple ingredients – sushi rice, nori seaweed, fresh cucumber, spicy wasabi and crushed sesame seeds. This naturally vegan recipe is often a light and refreshing option in sushi restaurants.
One of my favourite sushi rolls is kappa maki, particularly this cucumber filling’s refreshing and crisp texture. For more sushi recipes, check out my Vegan California Roll and Perfectly Seasoned Sushi Rice.
This delicious recipe will teach you to make mouth-watering cucumber rolls like your favourite sushi spot! Let’s get started ☺️
Why You’ll Love This Recipe
- Easy To Make. This recipe is simple to follow and requires minimal ingredients, making it perfect for first-time sushi makers.
- Crisp & Refreshing. This cucumber filling creates a refreshing taste and crunch that complements the sushi rice and nori wrapper for a perfect snack or appetizer.
- Cost-Effective. You can save money by making it yourself and have the satisfaction of enjoying homemade sushi.
Equipment
Bamboo Rolling Mat – This is necessary to provide the structure and pressure to form the sushi roll tightly and evenly.
Sesame Seed Grinder – I love my Zojirushi CB-AA10; it’s a battery-operated machine that crushes your sesame seeds into the perfect consistency for garnishing. It’s more flavorful than using whole sesame seeds.
Sharp Knife – This is crucial when cutting sushi because it allows for clean cuts through the delicate layers of the roll without damaging its shape. Dull knives can crush and tear the roll, making it challenging to present.
🥒 What Is Kappa Maki?
Kappa maki is a sushi roll with cucumber as the main ingredient. This type of sushi is also known as hosomaki, which stands for thin “hoso” and “maki” means roll in Japanese. Therefore, hosomaki is a thin sushi roll, typically about 1 inch in diameter, with seaweed on the outside filled with one ingredient.
The word “kappa” in Japan refers to a mythical green water creature in Japanese folklore that is said to love cucumbers. Thus this sushi roll is originally named after this creature. Interestingly, in Japanese, the word “kappa” does not mean cucumber (it’s referred to as “kyuri”).
Ingredient Notes
- Sushi Rice (seasoned) – Check out my blog post on how to cook sushi rice in the rice cooker, featuring step-by-step instructions + video.
- Nori – Dried and roasted seaweed sheets are commonly available at Asian grocery stores or the international aisle, with higher prices indicating better quality and flavour. Nori can become stale quickly, store it in an airtight container or sealed bag after opening.
- Cucumber – I prefer English cucumbers, cut into julienned strips using a mandoline or a knife and with the seeds removed to maintain their crunchy texture,
- Sesame Seeds – I mix store-bought roasted sesame seeds for colour, using 3/4 white and 1/4 black.
- Wasabi – I buy wasabi powder and mix it with an equal amount of water to make a paste.
- Soy Sauce – Is used as a dipping sauce for sushi.
Step By Step Instructions
1. Wrap the bamboo mat in plastic wrap; this prevents the rice from sticking to the mat and makes clean-up easier. Cut the whole nori sheet in half using scissors to make two half sheets.
2. Place a half sheet of nori on your bamboo mat horizontally, with the shiny side facing down (rough side facing up). Wet your fingers in a small bowl of water. With wet fingers, grab some sushi rice and evenly spread it out on your nori sheet, leaving about 1/2 inch of the top portion of the nori uncovered.
3. Optional to include wasabi in your sushi rolls, dab a little bit on your finger and then gently spread it horizontally down the center of the sushi rice. Add an even layer of your julienned cucumbers, then top with crushed sesame seeds.
4. Roll sushi by lifting the edge of the bamboo mat closest to you and folding it over the filling. Hold the filling with your other hand and roll it tightly away from you, pressing down on the roll. Dip your finger in water, wet the uncovered nori to act as glue, finish rolling, and press firmly with both hands to ensure it holds together.
5. Cut the sushi roll into six pieces with a slightly wet, sharp knife using a back-and-forth motion. You can use a ruler to help you get evenly sized pieces. Enjoy immediately with soy sauce for dipping.
Recipe Tips & Notes
- Place nori sheet shiny side down for better presentation and gives a more polished appearance.
- Crushed sesame seeds add flavour. No sesame grinder? Use a mortar and pestle or a spice grinder to achieve similar results.
- Use a sharp knife. To cut sushi rolls, use a slightly wet sharp knife. Dip the knife in a bowl of water and tap to remove excess water. This technique can help prevent the rice from sticking to the blade and ensures clean cuts.
Variations
If you run out of cucumbers, there are several hosomaki rolls that you can make. Here are a few ideas:
- Avocado – creamy, rich & buttery flavour
- Asparagus – lightly salted and blanched
- Bell Pepper – pair with tangy cream cheese
- Sweet Potato – roasted for a caramelized sweetness
- Shittake Mushrooms – sliced and sauteed in soy sauce
- Spinach – boiled in salted water and squeezed dry
- Kanpyo (dried gourd) – sweet flavour with a chewy texture
- Pickled Plum (umeboshi) – sour, sweet & salty flavour
How To Serve
As an appetizer: You can cut the rolls into bite-sized pieces and arrange them on a tray. Serve them with soy sauce and wasabi on the side.
In a bento box: Kappa maki is an excellent addition to a bento box, a traditional Japanese lunchbox. Pack the rolls with other sushi, vegetables, and plant protein for a balanced meal.
On a sushi platter: The cucumber roll is a tasty addition to a sushi platter. You can arrange them alongside other sushi rolls and serve them with a side of pickled ginger and wasabi.
Frequently Asked Questions
English, Japanese or Persian cucumbers are the best choices since they have thinner skin and smaller seeds. However, please avoid using the regular slicing cucumbers as they have thicker skin, larger seeds, & a softer texture.
Trim the cucumber ends, halve them lengthwise, and remove the seeds with a spoon. Julienne the cucumber with skin on, or peel if desired. I like cutting thin strips with my mandolin slicer on the julienne setting or a knife. Persian cucumbers don’t require seed removal.
Sushi is best fresh but can stay at room temperature for 2 hours. Store leftovers in an airtight container in the fridge. Once sushi rice gets cold, the flavour and texture will be different.
SUSHI RECIPES
- Sushi Rice: Rice Cooker Method
- Vegan California Roll
- Tofu Crunch Roll w/Teriyaki Sauce
- Vegan Futomaki Roll
DID YOU MAKE THIS KAPPA MAKI (CUCUMBER SUSHI ROLL)?
I would greatly appreciate your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Kappa Maki (Cucumber Sushi Roll)
Equipment
- Bamboo Rolling Mat
- Sesame Seed Grinder
- Sharp Knife
Ingredients
- 6 cups Sushi Rice (cooked & seasoned)
- 1 english cucumber
- 4-5 sheets nori (dried seaweed)
- 1/2 tbsp wasabi (optional)
- 1 tbsp roasted sesame seeds (crushed)
For Serving:
- soy sauce
Instructions
- Prepare sushi rice according to the recipe instructions and let cool to room temperature.
- Wrap the bamboo mat in plastic wrap; this prevents the rice from sticking to the mat and makes clean-up easier. Cut the whole nori sheet in half using scissors to make two half sheets.
- Place a half sheet of nori on your bamboo mat horizontally, with the shiny side facing down (rough side facing up). Wet your fingers in a small bowl of water. With wet fingers, grab some sushi rice and evenly spread it out on your nori sheet, leaving about 1/2 inch of the top portion of the nori uncovered.
- Optional to include wasabi in your sushi rolls, dab a little bit on your finger and then gently spread it horizontally down the center of the sushi rice. Add an even layer of your julienned cucumbers then top with crushed sesame seeds.
- Roll sushi by lifting the edge of the bamboo mat closest to you and folding it over the filling. Hold the filling with your other hand and roll it tightly away from you, pressing down on the roll. Dip your finger in water, wet the uncovered nori with water to act as glue, finish rolling, and press firmly with both hands to ensure it holds together.
- Cut the sushi roll into six pieces with a slightly wet, sharp knife using a back-and-forth motion. You can use a ruler to help you get evenly sized pieces. Enjoy immediately with soy sauce for dipping.
Video
Notes
- Place nori sheet shiny side down for better presentation and gives a more polished appearance.
- Crushed sesame seeds add flavour. No sesame grinder? Use a mortar and pestle or a spice grinder to achieve similar results.
- Use a sharp knife. To cut sushi rolls, use a slightly wet sharp knife. Dip the knife in a bowl of water and tap to remove excess water. This technique can help prevent the rice from sticking to the blade and ensures clean cuts.
These came out great! I had never made sushi before but your instructions made it easy!
I love these! I’m always scared to venture and try to make them but now I feel I can! Thanks for all the details!
Your instructions are so detailed that it cannot go wrong! I love making sushi at home but they don’t always turn out great. These tips helped me do it perfectly. Loved it!