Kappamaki (Cucumber Sushi Roll)
This recipe guides you through making Kappamaki, a classic Japanese sushi roll featuring seasoned sushi rice and crisp cucumber wrapped in nori seaweed. It's a simple, refreshing, and popular vegan option that highlights the clean, fresh flavor of its minimal ingredients, perfect as a light meal or appetizer.
Equipment
- 1 Bamboo Rolling Mat Essential for shaping the sushi rolls tightly and evenly.
- 1 Sharp Chef's Knife Crucial for clean, precise cuts of the finished rolls without tearing.
- 1 Rice Paddle or Spatula Ideal for handling and spreading sticky sushi rice without mashing grains.
- 1 Cutting Board For preparing cucumbers and safely slicing sushi rolls.
- 1 Small Bowl To hold water for moistening hands and the knife, preventing rice from sticking.
Ingredients
Main
- 4 sheets of nori dried seaweed, cut in half
- 6 cups sushi rice prepared
- 2 Japanese cucumbers cut into long sticks
Instructions
- Prepare the sushi rice according to a standard recipe, ensuring it is properly seasoned with sushi vinegar and cooled to room temperature before use.
- Cut the Japanese cucumbers into long, thin sticks, approximately 1/4 inch thick and the length of your nori sheets.
- Lay one half-sheet of nori (shiny-side down) on your bamboo rolling mat (makisu), with the longer edge positioned closest to you.
- Dip your hands in a small bowl of water to prevent sticking, then take about 3/4 to 1 cup of prepared sushi rice.
- Spread the rice evenly over the nori, leaving a 1/2-inch strip clear at the top edge (furthest from you).
- Arrange a line of cucumber sticks horizontally across the center of the rice, ensuring they are evenly distributed.
- Using the bamboo mat, lift the edge closest to you and begin rolling the nori and rice tightly over the cucumber filling.
- Apply gentle, even pressure as you roll, lifting the mat slightly after each turn to ensure a compact, uniform cylinder.
- Moisten the exposed nori strip at the top with a little water to seal the roll completely.
- With a very sharp knife, moistened with water, slice the roll into 6-8 equal pieces, wiping the blade clean between cuts for best results.
Notes
Ensure your sushi rice is perfectly seasoned and cooled to room temperature; warm rice will make the nori wilt and difficult to handle. For the cleanest cuts, use a very sharp knife kept moist with water between slices, wiping off any starch buildup. While not traditional for Kappamaki, lightly toasting the nori sheets over a dry flame for a few seconds before rolling can enhance their aroma and crispness. When rolling, apply firm but not excessive pressure to create a compact roll that holds its shape without squeezing out the filling. Keep your hands damp to prevent rice sticking.