Kappa Maki Cucumber Sushi
Kappa Maki Cucumber Sushi is the ultimate combination of simplicity and freshness, perfect for sushi beginners or those craving a light, vegetarian option. This classic Japanese sushi roll features delicate strips of crisp cucumber wrapped in perfectly seasoned sushi rice and a sheet of nori, creating a harmonious balance of flavor and texture. With just a handful of pantry staples like rice vinegar, sugar, and salt, you can create perfectly sticky, slightly tangy sushi rice that’s the backbone of this dish. Rolled with ease on a bamboo mat, these cucumber sushi rolls are ideal for meal prep, appetizers, or a light lunch. Serve them with soy sauce, pickled ginger, and a touch of wasabi for dipping, and you’ve got yourself a refreshing, homemade sushi experience that rivals any restaurant. Whether it's for a quick snack or a sushi-night delight, these cucumber rolls are a delicious nod to Japanese cuisine that’s as delightful to make as they are to eat.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 medium Cucumber
- 3 sheets Nori (seaweed sheets)
- as needed (optional, for dipping) Soy sauce
- as needed (optional, for serving) Pickled ginger
- as needed (optional, for serving) Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the rice from heat and let it rest, covered, for 10 minutes.
In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Let it cool slightly.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Peel the cucumber, if desired, and cut it into thin, long strips, about 1/4 inch wide and the length of a nori sheet.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean, flat surface.
Spread an even layer of sushi rice over the nori, leaving the top 1 inch of the nori sheet bare to seal the roll later.
Place a few cucumber strips horizontally across the center of the rice.
Using the bamboo mat, tightly roll the nori sheet, starting from the side closest to you and rolling away. Press gently to shape the roll into a cylinder.
Dampen the bare edge of the nori with a little water to seal the roll.
Repeat the process with the remaining nori, rice, and cucumber.
Use a sharp knife dipped in water to slice each roll into 6-8 equal pieces.
Serve the kappa maki with soy sauce, pickled ginger, and wasabi on the side, if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4883 mg | 212% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 18.0 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
