Featured Comment:
“Tastes super good! Also is easy to make”
– Izzy
What is Kappa Maki?
Kappa Maki is one of many types of “hosomaki”(細巻き), a thin sushi roll often filled with a single ingredient wrapped in sushi rice and dried seaweed called nori. Hosomaki is shaped using a bamboo rolling mat, and since it generally only contains one ingredient, it is a perfect starter sushi for beginners looking to start with something simple.
The main ingredient used in Kappa Maki is crunchy and refreshing cucumber, making it one of the few traditional sushi varieties suitable for vegetarians and vegans!
If you know anything about Japanese Folklore, you might know that Kappa Maki gets it’s name from the water-dwelling “yōkai” (Japanese supernatural creature) that looks like a cross between a human and a turtle with a beak. The Kappa monster is well known for its love for cucumbers, with old traditions often involving making offerings of cucumbers to the Kappa.
Ingredients & Tools
To make Kappa Maki, you will need the following ingredients:
- Cucumbers: In theory, any cucumbers will work. However, I do recommend using Japanese or Persian cucumbers if possible. Not only are they thinner, smaller and easier to wrap, but the texture of the seeds is softer and they contain less moisture resulting in a better overall texture for sushi.
- Coarse Salt: To scrub the skin of the cucumber and add subtle, salty flavor.
- Short Grain Japanese White Rice: In order for the sushi rolls to keep their shape, it is important to use Japanese rice (sometimes known as “sushi rice”) for its sticky and stable texture. This recipe will not work with any other type of rice. For more information about Japanese rice and recommended brands within the US, check out my how to cook rice post.
- Sushi vinegar: I will teach you how to make your own sushi vinegar in this recipe using rice vinegar, sugar and salt. You can also use premade sushi vinegar for convenience if you plan to make sushi often.
- Nori: Nori is a type of dried edible seaweed that is crucial for making makizushi (sushi rolls). Since Kappa Maki is thin, half a standard sheet is used per roll.
- Wasabi (optional): If you’re like me and like to add a spicy kick to your Kappa Maki, spread a thin layer of wasabi on the rice before adding your cucumber! I recommend S&B’s Nama Wasabi Paste or if you’re looking for the proper stuff (that actually isn’t spicy!) then you can also try grating your own wasabi root with my step-by-step guide.
- Soy Sauce: Since Kappa Maki is a simple recipe, I consider soy sauce is a must-have item for the recipe. Japanese soy sauce is the ideal choice for sushi
You will also need the following tools:
- Bamboo sushi rolling mat: The best tool for making beautiful and tight sushi rolls. If you don’t have one and still want to try this recipe, try laying a piece of plastic wrap over a dry tea towel.
- Sharp knife: Make sure your knife is freshly sharpened for clean cuts when cutting your sushi rolls into individual pieces.
- Damp cloth: Wipe the blade of the knife with a damp cloth to prevent the rice sticking and clean between cuts.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese Kappa Maki at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Mix the rice vinegar, sugar and salt in a bowl until dissolved.
Pour the mixture over freshly cooked Japanese rice and mix gently, yet thoroughly with a rice paddle or silicone spatula. Gently fan the rice to help cool it.
Once evenly distributed, cover with a damp cloth to stop the rice from drying out while you prepare the cucumber.
Wash the cucumber and place it on a chopping board. Sprinkle it generously with coarse salt.
Roll the cucumber back and forth on the chopping board to smooth the skin and create small scratches that will absorb some of the flavor of the salt.
Wash off the salt with fresh water, then dry the surface of the cucumber with kitchen paper.
Cut off each end of the cucumber, then peel the skin around the ends. The skin around the ends is often thicker and can carry a bitter flavor, so remove it just in case.
If you’re using Japanese or Persian cucumbers, cut it into quarters lengthways. If you are using a bigger variety of cucumber, cut it in half lengthways and then cut each half into long thirds or quarters, making sure each piece has some skin attached.
Cut out the seeds and fleshy parts to avoid too much moisture in the sushi rolls.
Prepare a bowl of cold water, a small dish of wasabi and the bamboo rolling mat for your sushi station.
Since hosomaki is thin, you will only need half a sheet of nori for each sushi roll. Fold the sheet in half, then fold backwards to make a crease. Gently rip it down the crease. Make note of the shiny side and rough side, the shiny side should be on the outside of the sushi rolls.
Line up the nori against the bottom edge of the mat with the rough side facing up.
Wet your hands and take a 80g ball of rice. Wetting your hands will prevent the rice from sticking. Shape it into a rough cylinder.
Place the rice on one side of the nori and spread it across to the opposite side, making sure to leave a finger-width border along the top.
Pinch the top edge of the rice to make a “ridge” along the border.
If you want to use wasabi, spread your preferred amount through the center.
Place the cucumber in the middle of the rice and gently push it down, this will prevent it from shifting when rolled.
Make sure the bottom of the nori is lined up with the bottom of the sushi mat.
Lift the bottom edge of the mat up and over, pulling it to meet the opposite edge of the rice (the “ridge”).
Press to secure, then lift the edge of the bamboo mat up and continue rolling so that the empty border wraps around the roll and seals it.
Secure the shape by pressing it using the sushi mat.
Wipe a sharp knife with a damp cloth and cut the sushi roll in half in a short and sharp sawing motion. It’s important to push the knife forwards (away from you) first, then pull it towards you when you saw.
Be sure to wipe the blade between each cut to remove any residue from the rice.
Cut the halves into equal thirds and serve.
Serve and enjoy with soy sauce for dipping!
Jump to Full Recipe Measurements
I hope you enjoy this Kappa Maki cucumber sushi roll recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Sushi Recipes
- Temaki Sushi (Hand Roll Sushi)
- Temari Sushi (Decorative Sushi Balls)
- Inarizushi (Tofu Pouch Sushi)
Kappa Maki (Cucumber Sushi Rolls)
Equipment
Ingredients
Sushi Rice
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ¾ tsp salt
- 320 g cooked Japanese short-grain rice
Kappa Maki
- ½ tbsp salt
- 1 Japanese cucumber or Persian cucumber
- 2 tbsp wasabi paste optional
- 2 sheets roasted seaweed for sushi (nori)
- 1 bowl cold water
- Japanese soy sauce (koikuchi shoyu) for dipping
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- In a small bowl, mix 1 tbsp rice vinegar, ½ tbsp sugar and ¾ tsp salt until dissolved.
- Mix the vinegar mixture with 320 g cooked Japanese short-grain rice while it's still warm. Gently fan to cool and cover with a clean damp tea towel until it's time to use.
- Next, place 1 Japanese cucumber on a chopping board and sprinkle with ½ tbsp salt. Roll back and forth until fully covered.
- Wash the cucumber with cold water and then pat dry with kitchen paper.
- Cut off both ends, and peel the skin off of the top and bottom. (The skin at the ends is often thicker and can have a slightly bitter taste.)
- Cut the cucumbers in half lengthways, then again into quarters. If your cucumber is large, you'll need to cut it into sixths or eighths. Make sure every piece has skin on it.
- Run a knife along the area just below the seeds to remove them.
- Optional: Turn your gas burner on low and carefully fan 2 sheets roasted seaweed for sushi (nori) over the fire to improve the texture and aroma of the nori.
- Fold the nori in half and pinch along the crease so that you can neatly tear them in half. (You can use scissors if you prefer.)
- Place the rolling mat infront of you so that the bamboo is laying horizontally. Set the nori down with the rough side facing up, line up the bottom edge with the bottom edge of the sushi mat.
- Wet your hands with cold water. Keep a bowl of cold water nearby to use when necessary. (This helps stop rice sticking to your hands.) Take a handful of sushi rice (approx 80g) and shape it into a rough cylinder.
- Leaving a finger-width border along the top of the nori, place the rice on one side and gently spread it to the other side. (You can use a rice paddle to spread it if you prefer.)
- Use your hand to make a wall and push the rice right up to the edges of the nori. Make sure to leave the border at the top clear.
- Make a ridge with the top edge of the rice (next to the border).
- Add a small blob of wasabi and spread it down the middle, then place a strip of cucumber on top. Gently press it into the rice to stop it from shifting when rolled.
- Lift the edge of the bamboo mat closest to you (the bottom edge) and carefully roll it over so that the two edges of the rice meet. (Make sure it's tight!) Lift the bamboo mat slightly and roll over the flap of nori to close the sushi. You don't need to wet it down, the moisture from the rice will help the nori stick together.
- Once you have your completed sushi roll, use the bamboo mat to press the edges and shape it into a cube. (Kappa maki is typically a cube rather than perfectly round.) Repeat until you have four rolls.
- Wet a sharp knife with a damp cloth. Cut each sushi roll half, then cut each half into halves or thirds (4-6 pieces per roll). Cut using a short, sharp sawing motion and wipe your knife between each cut.
- Enjoy your homemade kappa maki with soy sauce for dipping!
Tastes super good! Also is easy to make
Hi Izzy,
Thank you for using the recipe! I’m glad to hear that you enjoyed! 🙂
Yuto