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).

See Also:

• Sushi Rice Recipe
• Easy Japanese Recipes
• Kani (Crab Stick) Maki Recipe

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:

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.

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).

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

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

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Kappa Maki (Cucumber Sushi Roll) Recipe

In addition to the ingredients listed below, you also need a sushi bamboo mat (makisu; 巻簾), cling wrapped for easy cleaning.

Serves: 3 maki rolls (each roll cut into 6 pieces)

Prep Time: 15 mins

Ingredients:

• 1/2 cup Japanese short-grain rice + sushi vinegar (to taste)
• 3 pieces 19×10 cm nori (seaweed) sheet
• toasted sesame seeds
• 1 Japanese cucumber cut to 10 cm chunky fries size
• pickled ginger, shoyu (Japanese light soy sauce) & wasabi

Directions:

1. Follow the sushi rice recipe to cook the rice. Divide into three equal portions.
2. Place nori sheet (rough side up) on bamboo mat. Place one portion of rice on nori, distributing them in a flat layer across the nori, leaving a 5cm gap on top.
3. Sprinkle sesame seeds horizontally across the middle of the rice, then line the cucumber on them.
4. Using a firm grip, make the maki by rolling the bamboo mat tightly halfway, then continue to roll until the maki is completed.
5. Using a sharp knife moistened with water, trim both ends of the maki and then make a cut right in the middle of the roll. Further cut each half into three equal pieces. Serve maki with pickled ginger, soy sauce & wasabi at the side.

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

Ingredients Used: cucumber • pickled ginger • rice • seaweed • sesame seed • vinegar • wasabi