This kappa maki roll is a simple sushi roll with only cucumber as the filling. This simple roll style is the most common style of sushi roll in Japan, with a single filling and rice are wrapped inside a sheet of nori seaweed. Maki sushi rolls are a great option for beginners who are new to making sushi at home! Since this is such a simple roll, try to start with fresh ingredients for the best results. If you're looking for other simple rolls to make alongside this cucumber roll, check out the other maki rolls on this site!
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
FAQ
What is kappa maki?
Kappa maki is a type of hosomaki (small simple sushi roll) that has just cucumber as the filling, along wish sushi rice and nori for wrapping. For this style of roll, the rice is on the inside of the nori wrapping, not outside.
What does kappa mean in sushi?
Kappa maki always refers to a cucumber sushi roll, but kappa isn't actually the Japanese word for cucumber (that's "kyu-ri"). Kappa is actually the name of a sea monster from traditional Japanese folklore that is said to love cucumbers!
How many calories are there in a kappa maki?
Calorie counts will vary for kappa maki from restaurants, but this recipe contains 215 calories per one roll (6 pieces per roll). These are a great low-calorie option compared to most other sushi!
How to make Kappa Maki:
For the full recipe, see the recipe card at the bottom of the page!
- Prepare your seasoned sushi rice following my sushi rice recipe (sushi rice is Japanese rice (usually medium-grain or short-grain rice) seasoned with rice vinegar, sugar, and salt). You can also use sushi vinegar that is already seasoned with sugar and salt. Let the sushi rice come to room temperature before rolling. You can prepare the rice in a rice cooker or on the stovetop in a pot. If desired, trim your sheet of nori smaller before rolling.
- Start with English cucumbers if you can find them (I use hot house cucumbers). Grab your cucumber and hold it up to the long side of the nori sheet. Trim the cucumber to the length of the sheet by chopping off the ends. Next, cut the cucumber in half longwise, then repeat this, creating 4 long strips. With each strip, slice off the watery/seedy portion, leaving only the crunchy outside. This gives the cucumber strips a great, crisp texture. Slice each strip in half once, then again, creating 16 total strips.
- On top of a bamboo sushi mat, cover the sheet of nori sheet in a thin even layer of rice, filling all the way out to the edges but leaving a strip along the top without rice, as pictured. (You can wrap your rolling mat in plastic wrap if desired, but that is more important for rolls with rice on the outside)
- Arrange two cucumber strips in a line, about one inch from the bottom of the sheet, as pictured.
- Lightly wet the exposed strip of nori along the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll. I reccomend running your fingers under the tap, then running your wet fingers along the top of the roll to avoid using too much water. This should create a uniform, thin sushi roll.
- Place the roll on a cutting board and grab a sharp knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 6 equal pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking.
- Plate the kappa maki sushi roll on your serving dish and serve immediately with a side dish of soy sauce.
Ingredients & Substitutions - Kappa Maki
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Cucumber Strip
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Kappa Maki (Cucumber Sushi Roll)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~½ cup prepared, seasoned sushi rice click for recipe
- 2 cucumber strips click for guide
Instructions
- Make sure you follow my guide on how to prepare cucumber strips for sushi before beginning!
- If desired, trim your sheet of nori smaller. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges but leaving a strip along the top without rice, as pictured. (click for guide)
- Arrange the cucumber in a line, about one inch from the bottom of the sheet, as pictured. Try to make the filling as uniform as possible. (click for guide)
- Lightly wet the exposed strip of nori along the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 6 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and serve immediately. (click for guide)
Notes
Nutrition
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