Kappa Maki Sushi (Cucumber Roll): Your Ultimate Guide
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!
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
Ingredients 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 and Meal Prep Notes:
Equipment Notes:
- 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.