Kappa Maki Cucumber Sushi Recipe

Craving authentic Japanese flavor in minutes? This Kappa Maki recipe is incredibly quick and easy, perfect for a weeknight meal or a satisfying snack. As a former Japan resident, I make this almost daily! Learn how to create this simple yet elegant cucumber sushi roll with step-by-step instructions. A refreshing and healthy option for sushi lovers of all levels.

Prep Time 5 mins
Cook Time 5 mins
Calories 240.1 kcal
Protein 10g
Rating 4.7 (3 Reviews)
Kappa Maki Cucumber Sushi 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kappa Maki Cucumber Sushi

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How to Make Kappa Maki Cucumber Sushi

  1. Place a sheet of nori seaweed on your bamboo rolling mat, shiny side down.
  2. Evenly spread about 1 1/2 cups of cooked sushi rice across the nori, leaving about 1/2 inch of space at the top edge. Make sure the rice layer is about 1/8 to 1/4 inch thick.
  3. Arrange the cucumber strips lengthwise in a single layer along the center of the rice.
  4. Using the bamboo mat, gently lift the edge of the nori closest to you and begin rolling tightly, tucking in the filling as you go. Moisten the top edge of the nori with a little water to seal the roll.
  5. Once you have a tight roll, use the bamboo mat to gently shape the roll into a cylinder.
  6. With a sharp knife, carefully cut the roll into 6-8 equal pieces. Wipe your knife clean between cuts for neat slices.
  7. Serve immediately with soy sauce for dipping.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

7g

Fat

0g

Carbs

17g