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    Home » Recipes » Sushi

    Updated: Jul 22, 2023 by Marc · Leave a Comment

    Kappa Maki (Cucumber Sushi Rolls)

    Unleash your inner sushi chef with this easy Kappa Maki recipe. I'm sharing all the secrets of a master sushi chef to make perfect sushi rolls where cucumbers take center stage.
    Recipe Video Pin
    3 variations of Kappa Maki sushi rolls or cucumber sushi on a black plate with crispy cucumber and seasonings rolled with sweet and tangy sushi rice, and crisp nori.

    Despite its humble roots, Kappa Maki sushi or cucumber sushi rolls are an exquisite balance of textures and tastes, and it's the perfect roll for beginners to hone your sushi-making skills. With a crispy strip of cucumber rolled in tangy sweet sushi rice and crisp nori, it may sound simple, but you'll learn a few essential techniques in this traditional sushi recipe. It will take a little practice but master these skills, and you'll be making beautiful sushi rolls like a pro sushi chef in no time! 

    Jump to:
    • Why This Recipe Works?
    • Ingredients
    • Cutting Nori for Hosomaki
    • How to Cut Cucumber for Sushi
    • How to Roll Cucumber Sushi
    • How to Cut Sushi
    • Variations on Cucumber Sushi
    • Serve it With
    • FAQ
    • 📖 Recipe
    • 💬 Comments

    Why This Recipe Works?

    • Selecting and cutting the cucumber to the right size is critical to get a perfectly shaped sushi roll. 
    • Using the proper sushi rolling technique ensures your rolls close properly with the filling in the center.
    • Adding seasonings such as toasted sesame, umeboshi, and shio konbu gives the cucumber rolls more flavor.
    Overhead view of colorful Kappa Maki sushi rolls, showcasing the vibrant green cucumber core against a contrasting backdrop of white sushi rice and black nori.

    Ingredients

    • Sushi Rice - Sushi rice is cooked Japanese short-grain rice seasoned with sushi vinegar. This is the most important component of sushi, and making good sushi rice sets apart the best sushi restaurants in Japan from the mediocre ones. I have a Sushi Rice Tutorial, which will walk you through all the steps you need to know to make sushi like the pros.
    • Nori - Nori is a dried seaweed sheet used to hold the sushi roll together. Good nori provides structure and adds umami and a fresh, briny flavor to your sushi. When selecting nori, look for sheets that are almost black with a faint green hue. Moss green, brown, or reddish nori is a sign the nori is either low quality or old. Nori should also be opaque when held up to a light, have a crisp texture, and be uniform in thickness, but it's impossible to check for these without opening the pack. 
    • Cucumbers - Japanese cucumbers are slim, have tender skin, and are virtually seedless, which makes them perfect for Kappa Maki. When choosing your cucumbers, look for ones slightly longer than your nori is wide. Try and select cucumbers that are straight and roughly the same thickness from end to end. Curved cucumbers and cucumbers that are an uneven thickness will need to be adjusted when you cut them, or your rolls will be lopsided. If you can't find Japanese cucumbers, you can use other thin-skinned cucumbers such as Lebanese, Persian, hothouse, or English cucumbers. Lebanese and Persian cucumbers won't be long enough to fill the roll, but you can cut them according to the directions below and use two sticks per roll. 
    • Toasted Sesame Seeds - These small roasted seeds add a nutty flavor and poppy texture to the sushi roll, contrasting nicely with the cucumber's crisp freshness. You can add flavorful ingredients such as wasabi, umeboshi, shiso, or shio konbu to your rolls for a pop of flavor. 
    • Rice Vinegar - Sushi rice is very sticky, so keeping your hands wet when working with it is important. Using plain water will result in the flavor of the rice getting watered down, which is why sushi chefs will use rice vinegar diluted with water to keep their hands wet.

    Cutting Nori for Hosomaki

    Cucumber Sushi is rolled as a Hosomaki (narrow roll), so you'll need to cut your nori in half. Sheets of nori are not perfectly square, so lay a piece of nori on the cutting board with the wide edge facing you and use a sharp knife to cut down the middle (see the diagram below). You can also cut a stack of nori, but you need to make sure they're stacked perfectly while being careful the stack doesn't shift as you cut it.

    How to cut nori for kappa maki cucumber sushi.

    How to Cut Cucumber for Sushi

    Slicing cucumbers may seem like a no-brainer, but there are some important tricks to learn so your roll closes properly. I've written out the instructions here, but you may want to watch the video below to see the techniques. 

    The first step is to choose the right cucumber. Japanese cucumbers work best for Kappa Maki because they're the perfect length, but other thin-skinned varieties, such as Lebanese or hot house cucumbers, will work. Additionally, you want to try and find a cucumber that's straight and roughly the same diameter from end to end. 

    To prepare your cucumber, wash and scrub it under cold running water and then dry it off. Cut the ends off of your cucumbers using the width of the nori as a guide. This ensures the cucumber won't spill out the sides of your roll. If you use a shorter cucumber, you can use two strips per roll.

    Next, you want to slice the cucumber in half lengthwise. If your cucumber is curved, rotate it until the curve reaches the top so you can cut it perfectly in half. Lay the halves flat, and then use your fingers to straighten out the cucumber against the side of your knife. Now you want to cut it into ⅓-inch (8mm) wide strips. If you're using a Japanese cucumber, you'll cut each half into three strips. 

    Set the cucumber sticks with the skin side down, and then use your knife to slice off the translucent core of the cucumber. This is also a good time to trim the cucumber so it's roughly the same width from end to end. If the strip is wider on one side than the other, it will cause your roll to be lopsided, and it may not close properly. 

    How to Roll Cucumber Sushi

    Lay the nori sheet along the bottom edge of your makisu (bamboo sushi mat) with the shiny side facing down. Wet your hands thoroughly with the tezu and shake off any excess water before grabbing a handful of rice. You want to use about 80 grams of rice per roll. Shape the rice into a cylinder slightly wider than your hand's width. 

    Proceed to spread the rice from one edge of the nori to the other, leaving a 1-centimeter (.4 inch) gap along the top of the nori (see the diagram below).

    Flatten the palm of one hand and use it like a wall along one side of the nori. Then use the tips of the fingers of your other hand to spread the rice down towards the bottom edge of the nori, leaving a .5 centimeter (.2-inch gap). When you do this, you want to leave a small mound of rice along the top margin, which will help you roll the sushi later. 

    Now you can add your fillings into the center of the rice, but be careful not to overfill it, or the roll won't close properly. I usually sprinkle on some toasted sesame seeds for a plain Kappa Maki and place one cucumber stick in the middle. 

    Grab the edge of your sushi mat with your thumbs under the mat, and use your fingers to hold the cucumber in place as you roll the mat up and over the fillings. The bottom margin of the nori should meet the small mound of rice near the top of the nori. 

    Now roll the cucumber sushi a quarter turn so the seam of the nori is on the bottom. Give the sushi mat a squeeze on both sides using your thumbs and fingers. This will cause the top to puff out. Now use your forefingers to press the top down while supporting the sides of the roll. This will make the roll almost perfectly square with the cucumber in the center of the rice. 

    How to Cut Sushi

    If your nori is 19 centimeters wide (7.4 inches), use a ruler and sharp knife to score the roll at 3.2 cm (1 ¼ inches), 6.4 cm (2 ½ inches), and 9.5 cm (3 ¾ inches) from one side.

    Now wet your knife using a damp towel and use short back-and-forth strokes to cut the sushi roll in half where you scored it. Line the two halves up and use the two remaining score marks to cut the halves into thirds. 

    Tip the sliced rolls upwards so the filings show up on top. 

    Detailed cross-section view of three variations of cucumber sushi roll or Kappa Maki, highlighting the balance of ingredients.

    Variations on Cucumber Sushi

    While the original Kappa Maki with cucumbers and some toasted sesame seeds are delicious, it is also a great platform to layer on other tastes and textures. Here are a few additional ideas for your kappa roll. There's room to get creative here with your fillings, but just ensure you don't overstuff the roll, or it won't roll properly. 

    Ume Shiso - Umeboshi is a Japanese pickled plum with a tart and salty taste. Combined with the fresh, herbaceous flavor of green shiso leaves, it creates a refreshing balance of flavors and tastes while adding a beautiful red hue to the roll. To make Ume Shiso Kappa Maki, follow the Cucumber Maki recipe below but add a thin smear of umeboshi paste to the center of the rice before laying a few halves of shiso leaves on top along with the cucumber. 

    Shio Konbu - For those who love umami, the Shio Konbu Kappa Maki is a must-try. Shio Konbu is a preserved Japanese kelp simmered in salt water before being dried. It's salty and packed with umami, which adds a satisfyingly meaty flavor to this vegetarian roll. To make Shio Konbu Kappa Maki, follow the kappa maki recipe below, but add a sprinkle of shio konbu strips along with the cucumber before rolling.

    Serve it With

    This recipe will make nine kappa maki rolls. I usually serve these with soy sauce, wasabi, and gari (pickled ginger). If you want more variety, you can make other kinds of sushi rolls, such as California Rolls, Caterpillar Rolls, or Spicy Tuna Rolls, by preparing different fillings. To make this a full meal, consider starting with a batch of Edamame, and serving the rolls with a side of Miso Soup. For a traditional dessert, you can make my Ohagi (sweet red bean paste with mochi rice), and for something more modern, give my No-Churn Green Tea Ice Cream a try. 

    FAQ

    What is Kappa Maki?

    Kappa Maki (a.k.a. kyuri maki) is a type of hosomaki or thin sushi roll that's often served at the end of an omakase sushi meal along with tekka maki (tuna roll), kanpyo maki (seasoned gourd roll), and natto maki (fermented soy bean roll). It's named after a mythical aquatic creature from traditional Japanese folklore that's said to like cucumbers and the main ingredients are just cucumber, sushi rice and nori.

    How do you pronounce Kappa Maki?

    Kappa Maki is a 5-syllable name pronounced as follows (read the italicized parts).

    ka like copy 
    ' pause
    pa like pond
    ma like mall
    ki like key

    How many rolls does this make?

    One batch of sushi rice makes 700 grams of rice, and each cucumber roll uses about 80 grams of rice, so you should be able to make 9 Kappa Maki rolls with this recipe.

    Is Kappa Maki vegan?

    As long as you use vegan sugar in your sushi rice, Kappa Maki is vegetarian and vegan friendly.

    📖 Recipe

    Detailed cross-section view of three variations of cucumber sushi roll or Kappa Maki, highlighting the balance of ingredients.

    Kappa Maki (Cucumber Sushi Roll)

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    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Yield 9 rolls

    Equipment

    1 sushi mat

    Units

    Ingredients 

    • 1 tablespoon rice vinegar
    • 1 batch sushi rice
    • 5 full sheets nori (or 9 half sheets)
    • 2 Japanese cucumbers (see headnotes for preparation and substitutes)
    • 1 tablespoon toasted sesame seeds

    Instructions

    • Make a bowl of tezu by diluting 1 tablespoon rice vinegar in 1 cup of cold water.
    • Place a half sheet of nori at the bottom edge of your sushi mat with the smooth side facing down.
      Half sheet of nori placed on the bottom edge of a sushi mat.
    • Wet your hands with the tezu and scoop approximately 80 grams from 1 batch sushi rice into your hand, shaping it into a cylinder that's a little wider than your hand.
      Scooping 80 grams of sushi rice for making a sushi roll.
    • Keep your hands wet enough so the rice does not stick, and spread the rice cylinder across the nori from one side to the other, leaving a 1-centimeter (.4-inch) gap along the top of the nori.
      Pressing sushi rice across a sheet of nori.
    • Use one hand as a border along one side of the nori. Dig the tips of your fingers from the other hand into the rice just below the top margin and press the rice down towards the bottom edge, leaving a .5 centimeter (.2-inch) gap along the bottom edge of the nori.
      Spreading sushi rice on a nori sheet.
    • Sprinkle the rice with some toasted sesame seeds and place a cucumber stick in the center of the rice. You can also add ume and shiso leaves or shio konbu to the roll here but be careful not to overload your roll, or it will not close.
      Cucumber and sushi rice and a nori sheet.
    • Place your thumbs under the sushi mat, and use your fingers to hold the filling(s) in place. Flip the bottom of the sushi mat up and over the fillings to connect the bottom margin of nori with the small ridge of rice along the top.
      Rolling Kappa Maki sushi rolls with a sushi mat.
    • Now tip the roll 90° so that the seam of the nori is on the bottom.
      Rolling sushi with a sushi mat.
    • Press the sides of the sushi roll between your fingers and thumbs to flatten them out.
      Pressing hosomaki sushi roll.
    • Use your index fingers to press down on the top of the mat (while supporting the sides of the mat with your remaining fingers) to flatten off the top.
      Rolling cucumber sushi roll.
    • To cut the roll, assuming your roll is 19cm wide, use a ruler to score the roll at 3.2cm, 6.4 cm, and 9.5cm.
      Using a ruler to cut sushi rolls.
    • Remove the ruler, wet your knife with a damp towel, and cut the roll in half using short back-and-forth strokes. Line the two halves of sushi up.
      Sushi roll cut in half.
    • Cut the two halves of sushi together where you scored one of them earlier.
      How to cut sushi rolls
    • Tip the rolls up on their sides to expose the filling and plate.
      Close-up shot of the cucumber sushi roll, emphasizing the texture of the sushi rice and the crisp cucumber.
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    Nutrition

    Calories 303kcalCarbohydrates 66gProtein 6gFat 1gSaturated Fat 0.2gPolyunsaturated Fat 0.4gMonounsaturated Fat 0.3gSodium 7mgPotassium 164mgFiber 3gSugar 1gVitamin A 99IUVitamin C 2mgCalcium 28mgIron 2mg

    More Sushi

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      How to Make Ikura
    • Crispy shrimp tempura, creamy avocado, and spicy karashi mayo come together to make a party of textures and tastes in this Shrimp Tempura Roll.
      Shrimp Tempura Roll
    • Seafood Chirashi Sushi (海鮮ちらし寿司)
    • Gari, or sushi ginger, is an easy, refreshing pickled condiment made with young ginger, vinegar, sugar, and salt.
      Pickled Sushi Ginger (Gari)

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    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

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