Kappa Maki Cucumber Sushi Recipes

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KAPPA MAKI (CUCUMBER SUSHI)



Kappa Maki (Cucumber Sushi) image

Make and share this Kappa Maki (Cucumber Sushi) recipe from Food.com.

Provided by Ingy1171

Categories     Lunch/Snacks

Time 5m

Yield 3-4 rolls

Number Of Ingredients 3

4 cups cooked sushi rice (I recommend Maki Sushi Rice (Rice Cooker))
6 -8 sheets nori
1 cucumber (sliced lengthwise)

Steps:

  • Lay sheet of nori on bamboo mat.
  • Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick.
  • Lay long strips of cucumber on center of rice.
  • Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy).
  • Cut roll into smaller pieces using sharp knife -- serve with soy sauce.

Nutrition Facts : Calories 240.1, Fat 0.6, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 52.6, Fiber 2.8, Sugar 1.8, Protein 5.3

KAPPA MAKI | VEGGIE SUSHI ROLL



Kappa Maki | Veggie Sushi Roll image

This simple yet tasty Kappa Maki recipe is a must-try. With only a few ingredients involved, you can make this vegetarian sushi at home!

Provided by Honest Food Talks

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 6

3 cups cooked Japanese rice
3 tbsp rice vinegar
1 tsp sugar
a pinch of salt
3 sheets nori seaweed
1 whole Japanese cucumber

Steps:

  • Whilst the cooked rice for your Kappa maki is still hot, gently fold it in with rice vinegar, sugar, and salt until fully coated.
  • Rinse your cucumber thoroughly and cut in half horizontally, and then half again until they resemble even quarters.
  • Lay your bamboo mat along with a layer of saran wrap on a flat surface. Have a bowl of water on the side. Lay your nori on the mat with its shiny side facing the mat.
  • Add 1 cup of rice to the centre of the nori sheet. With wet fingers, distribute the rice evenly across the sheet, leaving a small 2cm gap on the top.
  • Place a cucumber quarter horizontally on the rice for your Kappa maki roll.
  • Using the bamboo mat, roll the sushi into a tight cylinder. Lift both the mat and wrap it together to prevent it from rolling into the sushi. Press on the roll to make it compact.
  • Wet the nori that is not touching the rice with water to act as glue to seal the roll. Cut into desired bitesize pieces. Serve your Kappa maki on a plate!

Nutrition Facts : Calories 178 kcal, Carbohydrate 38 g, Protein 4 g, Sodium 10 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KAPPAMAKI (HOSOMAKI) CUCUMBER ROLLS



Kappamaki (Hosomaki) Cucumber Rolls image

Hosomaki or "think roll" is a traditional style of roll found in Japan. It often has a single ingredient inside, but may have a combination, such as hamachi (yellowtail) and scallions, or umeboshi (pickled apricot, sometimes called pickled plum) and shiso (perilla) leaves. I love the simplicity of these rolls as each individual ingredient can be tasted but the flavors of the tart seasoned rice, the nori and the fish or vegetable blend are perfectly balanced. Spreading a little wasabi over the rice gives it a fun kick of spice!

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 English cucumber
4 half sheets sushi nori
2 cups prepared sushi rice
Wasabi, optional
Toasted sesame seeds, optional
Soy sauce, for serving, optional
Pickled ginger, for serving, optional

Steps:

  • Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long.
  • Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds.
  • Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed.
  • Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn't, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds.
  • Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.

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