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Kappa Maki (Cucumber Sushi Roll)

I have been really busy lately and I am glad that this kappa maki (cucumber sushi roll) is something I can rely on for a fuss-free meal. The method of making it is similar to kani maki (crab stick roll).

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Toasted sesame seeds are to kappa maki just like Japanese mayonnaise is to kani maki – to me, this cucumber maki is just not the same without the sesame seeds. Serve it with a simple bowl of miso soup for a truly healthy, simple and meatless meal.

TIPS FOR ROLLING & CUTTING THE SUSHI ROLL

Before we go on to the recipe on page two, check out the following tips:

kappa (Japanese cucumber)
This is how I cut my cucumber to make the maki. After cutting the cucumber to the desired length (about 10cm, usually halved), I line it up vertically on the chopping board and cut vertically down at the lines shown above, around the seeds. For the seeds, you can either discard or eat it.

seaweed (nori sheet)
Typically, nori sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for our maki (19×10 cm).

Making Kappa Maki
Arrange the cucumber strips on the cling-wrapped bamboo mat, as shown.

how to roll a maki
Follow the above steps (used for kani maki) to shape the sushi roll.

9 comments on “Kappa Maki (Cucumber Sushi Roll)”

  1. Thanks for the recipe! I like your step by step instructions! I am still terrible at making sushi so these instructions are really useful for me :X

  2. I also rely on my “faux” sushi for fuss-free meal(s) – make double servings, chill and have them the next day too.

  3. Easy! I make kimbap version for my girls’ lunch box!

  4. Simple and nice to eat!

  5. Hi, can the sushi be kept for days before consumption?

  6. Hello may I know where can I buy the Nori Sheets? Thank you

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