This kappa maki roll is a refreshing cucumber sushi perfect for vegetarians & vegans alike. Complete with step-by-step photos & tips to guarantee a successful recipe!
Why You Will Love This Recipe
- 💪 Healthy and Nutritious: Kappa maki made with a combination of brown rice and fresh cucumber provides a wholesome and nutrient-rich meal.
- ⌚ Quick and Easy
- 🌱 Vegan-Friendly
- 🥑 Customize Your Roll: Feel free to get creative and try other veggies like avocado or tofu to customize your kappa maki!
Ingredients
First up, the rice.
- Brown rice: A nutritious whole grain rice which packs fiber and protein into this maki kappa.
- Sushi rice: White, short-grained Japanese rice that becomes sticky when cooked.
- Water: Used to cook the rice to the desired consistency following package instructions.
Now the holy trinity of sushi rice seasonings: rice vinegar, sugar, and salt.
And the vegetables plus dipping sauce!
- Nori sheets: Dried seaweed sheets that serve as the wrapper for the sushi roll. And speaking of nori sheets, it is one of those naturally dark green/black vegetables. Definitely check out my list of 33 Black Vegetables (with Pictures!) if you’re interested to learn more!
- Cucumber: The Japanese kappa character is a creature in traditional Japanese folklore who loves cucumbers, which explains why this dish is called kappa maki!
- Soy sauce or vegan mayo: For dipping these cucumber rolls!
What Kind of Cucumber Can I Use?
The most commonly used cucumber for kappa maki is the Japanese cucumber, also known as kyuri in Japanese. Japanese cucumbers are slender, seedless, and have a crisp texture, making them perfect for these kappa sushi rolls.
If you can’t find Japanese cucumbers, you can also use English cucumbers (the common cucumber you would see in supermarkets), also called hothouse cucumbers. They are longer and have thin skin with minimal seeds. Another good option is Persian cucumbers.
How to Make Kappa Maki
Cook the sushi rice: Cook the brown rice and sushi rice according to the package instructions or using a rice cooker.
You can also opt for Brown Sushi Rice or regular white sushi rice to simplify.
Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Whisk or stir until they are somewhat dissolved. If needed, heat the mixture in the microwave (in 10 to 15-second increments) or on low heat until mostly dissolved.
Slice the cucumber: Cut the cucumber into long, thin strips, removing the seedy and watery part. You don’t want to use the seeds because the moisture can make your kappa maki soggy.
Season and cool the rice: Spread the cooked rice on a sheet pan or large plate. Drizzle the rice vinegar mixture over the rice and use a rice spoon or spatula to fold and mix well, ensuring each grain is coated. Allow the seasoned rice to cool.
Assemble: Place a bamboo sushi mat on a clean surface. Then place a nori sheet on top, shiny side down. Spread the rice evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top. Lay a cucumber strip horizontally about 1 inch (2.5 cm) from the bottom.
Roll: Lift the lower end of the bamboo mat and gently press the cucumber to keep it in place. Then tightly roll the sushi up, bit by bit. Massage the sushi roll with your fingers to ensure the rice sticks together.
Seal: Continue rolling until the entire sheet is rolled up, and press gently to seal the roll. If needed, moisten the top border of the nori sheet with a wet finger to help it stick together.
Slice: Using a sharp knife, slice the roll into 8 to 10 pieces per roll.
Serve and enjoy: Serve with soy sauce, this 3-Minute Vegan Mayonnaise, Dynamite Sushi Sauce, Mango Sushi Sauce, wasabi, or other desired condiments, and enjoy your delicious homemade kappa maki!
Top Tips
- Remove the seedy and watery part of the cucumber seeds – This helps prevents the sushi from becoming too watery.
- Freshly cooked rice – Use fresh rice and NOT leftover rice. Leftover rice isn’t as sticky anymore.
- Cool the rice down – Let your rice cool down. Warm rice will make the nori sheet wrinkle and make it easier to tear.
- Sushi mat – No sushi mat? Simply use a clean kitchen towel, baking paper, or cling wrap to substitute. Or make a temaki (hand roll) instead, following my cut roll vs hand roll guide!
- Sharp and wet knife – If sushi falls apart, it usually happens when you cut it. Dip your knife into a bowl of water so that the rice won’t stick to your knife, but note that you only want a damp knife, NOT a knife that’s dripping with water.
Variations
Veggie Maki – Add some other vegetables to make this a complete vegetable maki roll. If you’re a fan of mushrooms, you might like my Shiitake & Veggie Sushi Roll!
Kappa Temaki (Cucumber Hand Rolls) – Skip the rolling and make a hand roll instead! You don’t even need a sushi mat for this! Check out this guide from Just One Cookbook on how to roll the temaki!
Japanese pickled plum (umeboshi) – Add a bit of umeboshi paste, making it similar to this Umeshiso Roll recipe.
Use black rice – Similar to my Black Sushi! You can also add a natural coloring powder such as beet powder or butterfly pea flower powder for those vibrant colors!
What is Kappa Maki?
Kappa Maki is a type of hosomaki (sushi roll that contains only 1 ingredient as a filling). Kappa maki sushi uses cucumber as its only filling. It is wrapped in seaweed (nori) and seasoned sushi rice.
What is Kappa in Sushi?
In sushi, “kappa” refers to the Japanese mythological creature (yōkai) which is a water-dwelling creature often depicted as having the appearance of a green, mischievous turtle. Kappa is also known to love cucumbers a lot, and thus the name “kappa maki”. So nope, “kappa” does not mean cucumber in Japanese. And in case you’re curious, the Japanese word for cucumber is kyuri. 🥒
Serving Suggestions
Serve soy sauce or tamari (for a gluten-free option) alongside the cucumber roll sushi for dipping. You can also provide pickled ginger and wasabi paste for those who enjoy a bit of extra flavor and heat.
For a bolder, less traditional dipping sauce, experiment with serving with vegan mayo. Maybe make some Kimchi Mayo / Aioli, Gochujang Aioli, Spicy Sambal Mayo, Sriracha Mayo, Yuzu Mayo, or my Citrus Aioli to accompany this dish! Or if you like something smoky, try this Smoky BBQ mayonnaise or this Smoked Paprika Mayo.
If you’re serving this at parties, some other Japanese treats you can make are this Nutella Mochi, Green Tea Ice Cream Mochi, Strawberry Oat Milk, or Matcha Latte!
Storage and Meal Prep Instructions
Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. Keep in mind that the texture and quality of the sushi may slightly change upon refrigeration.
Meal Prep: So batch-cook your sushi rice and prepare your cucumbers and store them in an airtight container in the refrigerator for up to 3 days. But only roll your sushi in the morning of the day you want to eat them!
FAQ
Want More Sushi Recipes?
Lucky you because I have a few sushi recipes here on my blog! Try some of these:
- Kimchi Sushi (with Brown Rice)
- Natto Rolls (Japanese fermented soybeans sushi)
- Asparagus Sushi Roll
- Peanut Avocado Roll
- Mango Roll
A fan of sushi but don’t have a sushi mat / don’t want to spend your time rolling sushi? Try this Rainbow Poke Bowl recipe instead!
Kappa Maki Sushi (Cucumber Roll): Your Ultimate Guide
Ingredients
- ½ cup brown rice uncooked (105 grams)
- ½ cup sushi rice (110 grams) white, short-grained rice uncooked
- 1.5 cups water or according to package instructions
- ¼ cup rice vinegar (60ml), see notes for substitutes
- 2 Tablespoons sugar (30 grams), see notes for substitutes
- 1 teaspoon salt (5 grams)
- 1 large cucumber
- 3.5 nori sheets cut into half each (so into 7 pieces)
For Serving
- soy sauce or vegan mayo
- (optional) pickled ginger and wasabi
Instructions
Preparation
- Cook the rice: Cook the rice according to the package instructions or using a rice cooker. Once cooked, let the rice cool slightly.
- Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Use a whisk or fork to mix them evenly until they are somewhat dissolved.If they are not dissolving, microwave in 10-15 seconds increment. Or heat them in a small saucepan on low heat, just until they’re mostly dissolved for about 2-3 minutes.
- Prepare the cucumber: Cut the cucumber into half lengthwise. Using a spoon, remove the seedy and watery part. Then slice lengthwise into long strips of about 1 cm in width each.
- Season the rice: Your rice is probably ready by now. Spread on a sheet pan or a large plate, then drizzle the rice vinegar mixture over. Using a rice spoon or a spatula, fold and mix well, ensuring that each grain is coated with the seasoning. Be careful not to mash the rice.
- Let the rice cool down: Allow the seasoned rice to cool down for about 10-15 minutes. Do NOT skip this step since this will make the rice sticky so it will be easier for you to roll your sushi later!
Rolling Time!
- Spread the rice: After your rice cools down, lay a bamboo sushi mat on a clean surface and place a sheet of nori on top of it, shiny side down. Use a (rice) spoon to spread the rice evenly over the nori sheet. Make sure that the rice covers both the left and right side while leaving about 1 inch (2.5 cm) of space at the top.
- Add the cucumber: Place one cucumber strip horizontally on the rice, about 1 inch (2.5cm) from the bottom.
- Roll: With your thumbs lifting the lower mat, and your other gently pressing the cucumber tightly roll the bamboo mat up bit by bit. So first make sure that the bottom part of the rice covers the cucumber, then gently press the sushi mat with your fingers (as if you’re massaging the sushi) to ensure that sushi rice won’t fall off later on when cutting the sushi.
- Repeat and seal: Repeat the rolling and ‘massaging’. Then moisten the top border of the nori sheet with a wet finger to help it stick together.
- Slice the rolls: Using a sharp knife, slice each roll in the middle into two. Then repeat until you get 8 pieces of maki sushi. You might want to wet the knife with water between each cut to prevent sticking.
- Serve: Arrange the maki roll on a serving platter. Serve with soy sauce (or vegan mayo), and the optional pickled ginger plus wasabi paste.
Notes
- Brown rice: Feel free to use only white short-grained sushi rice if you prefer the traditional method. However, keep in mind that this will result in a lower fiber and protein content compared to using a combination of brown and white rice.
- Rice vinegar: Substitute by diluting white vinegar with water (using a ratio of 2 parts vinegar to 1 part water). Just be aware that using other clear vinegars may introduce a subtle flavor, such as the apple-like aroma that comes with apple cider vinegar.
- Sugar: If you’re out of sugar, you can use any flavorless sweetener as a substitute. However, be mindful that sweeteners with distinct flavors like honey or maple syrup will slightly alter the taste of the rice. For example, maple syrup will bring a hint of mapley flavor.
- Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours.
- Meal prep: You can batch-cook your sushi rice and prepare your cucumbers, then store them in an airtight container in the refrigerator for up to 3 days. But remember to only roll your sushi in the morning of the day you want to eat them!
- Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
- Please see the post above for all the tips, tricks, and variations for this kappa maki cucumber roll.
- The calorie information is per roll. Seven rolls of kappa maki would be enough for 2-3 people, depending on the portion.
Don’t skip removing the seedy part of the cucumber, it makes a big difference!
Made this for a sushi party. The photos are super helpful.
Clear instructions and pictures make it an easy-to-follow recip, thank you!
Didn’t know that making sushi is this simple, thank you. It was my first time and it was a success!