|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 1g||2%|
|Total Sugars 11g|
|Vitamin C 5mg||24%|
|*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.|
In Japan, cucumber rolls are called kappamaki, and they happen to be one of the most popular sushi rolls.
Making sushi rolls requires a careful attention to detail, but they're not hard. In fact, this is a good recipe to start with if the process is unfamiliar to you because it only requires three ingredients: nori (dried seaweed), sushi rice, and cucumber. As there is no fish included, this roll is also perfect for vegetarians and vegans. (It also happens to be a roll that children in Japan enjoy.)
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 whose favorite food was believed to be cucumbers. The word kappa is related to water; it's a combination of words meaning "river" and "child." And so, 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 or 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. In a total pinch, you can use garden-variety cucumbers, but be sure to scrape out their seeds.
4 sheets nori, cut in half
6 cups prepared sushi rice
2 Japanese cucumbers, cut into long sticks
Gather the ingredients.
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.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly with your hands.
Unwrap the bamboo mat and remove the sushi roll. Repeat the process to make more rolls.
Wipe a knife with a wet cloth before slicing sushi.
Cut the sushi roll into bite-sized pieces.
How to Store Kappamaki
As with most sushi rolls, kappamaki is best and freshest the day it is made, but it will keep for a day or so if need be, covered in the refrigerator. You can make the sushi rice, which is a stickier rice, ahead of time, or slice the cucumbers a few hours ahead of time, or the night before, to ease the prep process.