Kappamaki (Cucumber Sushi Roll)

By Setsuko Yoshizuka

Updated 04/25/19

Kappamaki sushi rolls
Hiromi Kudo / Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 8 rolls (4 servings)
Nutritional Guidelines (per serving)
1126 Calories
2g Fat
251g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 rolls (4 servings)
Amount per serving
Calories 1126
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 35mg 2%
Total Carbohydrate 251g 91%
Dietary Fiber 8g 29%
Protein 21g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cucumber rolls are called kappamaki in Japan. It is one of the most popular sushi rolls and is easy to make, with just three ingredients–nori (dried seaweed), sushi rice, and cucumber. As there is no fish included, this roll is also perfect for vegetarians.

The word kappa doesn't actually mean cucumber in Japanese (that is kyuuri); it refers to a demon or imp figure from Japanese traditional folklore. The word kappa is a combination of words meaning "river" and "child" and is related to water. Somehow, a kappa is associated with cucumbers, hence the name of this sushi roll. Interestingly, no other Japanese cucumber dishes are called kappa.

This recipe calls for Japanese cucumbers, which are long, slender and thin-skinned. They do not have seeds nor any bitter taste and are therefore easy to handle and a pleasure to eat. If you cannot find Japanese cucumbers, mini Persian or English cucumbers are good substitutes.

Ingredients

  • 4 sheets of nori (dried seaweed), cut in half
  • 6 cups prepared sushi rice
  • 2 Japanese cucumbers, cut into long sticks

Steps to Make It

  1. Put a piece of nori on top of a bamboo mat (makisu). Spread about 3/4 cup of sushi rice on top of the nori. Place 1/8 of the cucumber sticks horizontally on the rice.

  2. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly with hands.

  3. Unwrap the bamboo mat and remove sushi roll. Repeat process to make more rolls.

  4. Wipe a knife with a wet cloth before slicing sushi.

  5. Cut the sushi roll into bite-size pieces.

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