Kappamaki (Cucumber Sushi Roll)

Kappamaki (Cucumber Sushi Roll)

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Yields: 8 rolls
Nutritional Guidelines (per serving)
372 Calories
3g Fat
78g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 372
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 438mg 19%
Total Carbohydrate 78g 28%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 6g
Vitamin C 4mg 19%
Calcium 22mg 2%
Iron 1mg 4%
Potassium 217mg 5%
*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 nori (dried seaweed, cut in half)

  • 6 cups sushi rice (prepared)

  • 2 Japanese cucumbers (cut into long sticks)

Steps to Make It

  1. Gather the ingredients.

    Kappamaki (Cucumber Sushi Roll) ingredients

    The Spruce / Diana Chistruga

  2. Put a piece of nori on top of a bamboo mat (makisu).

    piece of nori on top of a bamboo mat

    The Spruce / Diana Chistruga

  3. Spread about 3/4 cup of sushi rice on top of the nori.

    spread sushi rice on top of the nori

    The Spruce / Diana Chistruga

  4. Place 1/8 of the cucumber sticks horizontally on the rice.

    cucumber pieces on top of the rice and nori

    The Spruce / Diana Chistruga

  5. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.

    roll the nori around the rice and cumber using the bamboo mat

    The Spruce / Diana Chistruga

  6. Press the bamboo mat firmly with hands.

    press the bamboo mat firmly around the sushi roll

    The Spruce / Diana Chistruga

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

    sushi roll on top of a bamboo mat

    The Spruce / Diana Chistruga

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

    knife and wet cloth on a cutting board

    The Spruce / Diana Chistruga

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

    Kappamaki (Cucumber Sushi Roll) cut into pieces

    The Spruce / Diana Chistruga