A cucumber roll (kappa maki) is a refreshing sushi that tastes amazing and is simple to make! This is a great starter roll for those who have never eaten or prepared sushi as it contains no raw fish and requires only a few ingredients.
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What is a Cucumber Roll (Kappa Maki)?
A cucumber sushi roll, or kappa maki as it is referred to in Japan, is a sushi roll that consists of sushi rice and strips of cucumber wrapped in a seaweed wrapper called a nori sheet. While the ingredients are relatively simple, the balance of flavors and textures make this roll a must try!
Originating in the Tokyo region of Japan, cucumber rolls (kappa maki) are popular in sushi restaurants across Japan and around the world. Unlike many Western varieties of sushi, cucumber rolls are almost always served maki style where the rice and fillings are both on the inside of the roll.
How to Control the Thickness of Your Sushi Rolls
You can control how thick your sushi rolls are by how much of the nori sheet you use. I prefer to use 1/2 of the nori sheet when making cucumber rolls (kappa maki). This makes the roll smaller and easier to eat with chopsticks.
If you like thicker rolls, you can use the entire nori sheet. However, I would make sure to add more cucumber sticks to your roll if you make it thicker to balance out the extra rice.
How to Make Cucumber Rolls (Kappa Maki)
While cucumber rolls are one of the more simple sushi rolls to prepare, you will find their flavor on par with many other sushi rolls. Below I will walk you through how to make kappa maki (cucumber rolls) step-by-step:
Cook Sushi Rice
1. Rinse 2/3 cups of sushi rice by placing it into a colander and running water through it until the water is clear.
2. After the rice is rinsed, add it to a sauce pan with 1 cup of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
3. Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
4. Remove the rice, place it into a bowl or dish, and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
5. Mix two tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Assemble the Cucumber Rolls
1. Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
2. Fold the nori sheet in half and gently tear along the seam. If it does not tear easily, use kitchen shears to cut the nori sheet in half.
3. Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1/2 cup of rice onto the nori sheet in an even layer, leaving the top portion of the nori sheet uncovered. Tip: Wet your hands in a bowl of water mixed with a splash of rice vinegar prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
4. Slice the cucumbers into strips that are as long as your nori sheet is wide and about 1/8 inch thick.
5. Add two or three cucumber sticks horizontally along the nori sheet depending on how thick your cucumber sticks are.
6. To roll the sushi, start by wetting the top portion of the nori sheet that is not covered by rice. Then use the bamboo sushi mat to fold your roll until it’s completely enclosed. Once the nori is making contact with the roll, pull back the sushi mat so it doesn’t get caught in the roll. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Use the wet portion of the nori sheet to seal the roll together. Then wrap the sushi mat around the roll and gently tighten the roll together. Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it. Tip: Check out the video for a demonstration on how to roll sushi.
7. Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. I then cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
8. Serve with soy sauce, wasabi, and ginger.
Cucumber Roll (Kappa Maki) Recipe
Cucumber Roll (Kappa Maki) Recipe
Equipment
- 1 Bamboo Sushi Mat
- 1 Pot for cooking sushi rice
- 1 Sharp knife and cutting board
Ingredients
Sushi Rice
- 2/3 cups Sushi Rice dried, will cook to 2 cups
- 2 Tbsp. Sushi Vinegar
Roll and Filling
- 2 Nori Sheets
- 1 Japanese Cucumber Sliced into 1/8 sticks
Instructions
Cook Sushi Rice
- Rinse 2/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
- After the rice is rinsed, add it to a sauce pan with 1 cup of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
- Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
- Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
- Mix two tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Assemble the Cucumber Rolls
- Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
- Fold the nori sheet in half and gently tear along the seam. If it does not tear easily, use kitchen shears to cut the nori sheet in half.
- Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1/2 cup of rice onto the nori sheet in an even layer, leaving the top portion of the nori sheet uncovered. Tip: Wet your hands in a bowl of water mixed with a splash of rice vinegar prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
- Slice the cucumbers into strips that are as long as your nori sheet and about 1/8 inch thick.
- Add two or three cucumber sticks horizontally along the nori sheet depending on how thick your cucumber sticks are.
- To roll the sushi, start by wetting the top portion of the nori sheet that is not covered by rice. Then use the bamboo sushi mat to fold your roll until it’s completely enclosed. Once the nori is making contact with the roll, pull back the sushi mat so it doesn’t get caught in the roll. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Use the wet portion of the nori sheet to seal the roll together. Then wrap the sushi mat around the roll and gently tighten the roll together.Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it. Tip: Check out the video for a demonstration on how to roll sushi.
- Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. I then cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
- Serve with soy sauce, wasabi, and ginger.
Video
Notes
Nutrition
Frequently Asked Questions
Are cucumber rolls healthy?
Cucumber rolls are moderately healthy in that they contain cucumber and nori, which both contain essential vitamins and minerals and are low in calories. However, the sushi rice is not overly healthy as it’s higher in calories with fewer nutritional benefits.
Are cucumber rolls gluten-free?
Yes. All the ingredients in cucumber rolls, or kappa maki, are naturally gluten-free.
Are cucumber rolls a Japanese sushi?
Yes. Cucumber rolls, or kappa maki, are an authentic Japanese sushi originating in the Tokyo region of Japan. Today they are still popular throughout Japan as well as around the world.
Final Thoughts on Cucumber Rolls
Cucumber rolls are a quick and easy way to add a unique and delicious starter or side to any meal. I hope that you found this recipe helpful and delicious. Happy cooking!
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Crunchy Salmon Skin Roll Recipe
How to Make Tamago (Egg) Sushi
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