Kappa Maki (cucumber sushi rolls)
Make kappa maki, a classic Japanese cucumber sushi at home with just 6 ingredients and 20 minutes. With detailed steps provided, you will be rolling sushi effortlessly in no time.
Servings: 4 rolls
Calories: 203kcal
Equipment
- Instant pot optional
Ingredients
For sushi rice
- 1 cup uncooked short-grain rice (or short-grain brown rice)
- 1 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar (any granulated sweetener will work)
- ½ teaspoon salt
Other ingredients
- 4 nori sheets
- 1 medium cucumber sliced into thick strips
Instructions
Making sushi rice *(see notes on other ways to cook rice)
- Start by rinsing the short-grain rice a few times until the water runs clear.1 cup uncooked short-grain rice
- Pressure cook the rice with water in the inner pot of an Instant Pot for 10 minutes, allowing the pressure to release naturally.1 cup water
Making sushi vinegar
- While the rice is cooking, make sushi vinegar by combining rice vinegar, sugar, and salt in a small bowl.2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt
- Heat the mixture in the microwave until the sugar and salt dissolve completely.
- Pour the vinegar into the cooked rice and gently mix until well combined.
- Let the sushi rice cool to room temperature before using.
Rolling sushi
- To roll the sushi, place a nori sheet shiny-side up on a bamboo mat.4 nori sheets
- Add ¾ cup of sushi rice to the center, spreading it evenly and leaving a 1 inch gap at the top.
- Layer a strip of cucumber on top of the rice, then fold the bamboo mat over the filling while holding the cucumber strip to keep it in place.1 medium cucumber
- Continue rolling while applying pressure until reaching the other end.
- Wet the edge of the nori with water and roll over to seal it tightly.
- Using a wet knife, slice the maki roll into bite-sized pieces. Your kappa maki is now ready to be served!
Notes
Other ways to cook sushi rice
Rice cooker - Place water and rice into your rice cooker. Select white rice and start cooking. (Depending on your rice cooker, it might have different buttons.) Cook until the indicator switches color.
Stovetop - Add rice along with 11/4 cups of water in a medium saucepan. Bring the mixture to a boil. Then, lower the heat to the lowest setting, and let it cook for 15 minutes. Remove from heat, and let it steam with the lid on for 10 minutes before fluffing them.
Helpful tips
- Rinse rice thoroughly – This removes excess starch that might cause clumping and improves the hydration of the rice grains. Give it a good 3-4 rinses.
- Let rice cool before wrapping – Steam from hot rice causes nori sheet to turn soggy.
- Slice sushi with a damp knife – This produces cleaner cuts by preventing the rice from sticking excessively to the knife. Try the “push, then pull” technique when slicing rolls.
- Handle rice with wet hands – Especially when spreading it on nori. This will prevent excessive sticking.
Nutrition
Calories: 203kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
