🥒 Cucumber (Kappa Maki) Hosomaki
Hosomaki are thin sushi rolls with a single filling wrapped in seasoned rice and a sheet of nori. In this roll the filling is crisp cucumber, giving a cool, crunchy and very light bite against the soft rice. Each roll is cut into six bite-size pieces, served with pickled ginger and wasabi, and often ordered as a light starter or alongside other sushi.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g sushi rice
- 240 ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 sheets nori, halved
- 1 cucumber
Method
- Rinse the rice until the water runs clear, then cook it with the water and rest it covered for 10 minutes.
- Dissolve the sugar and salt in the vinegar and fold into the warm rice; let it cool to room temperature.
- Cut the cucumber lengthwise into long thin batons, removing the seedy core.
- Place a half nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving 1 cm free at the top edge.
- Lay the filling in a line across the middle and roll tightly with the mat.
- Cut each roll into 6 pieces with a wet knife and serve.
How to make it lighter
- Keep the rice layer thin; the rice carries most of the calories in each piece.
- Cucumber adds crunch for almost no calories, so use generous batons and less rice.
- Count pieces: one roll of 6 pieces is a light portion; pair it with a salad rather than fried sides.
History
Rolled sushi (makizushi) developed in Japan during the Edo period, and thin single-filling rolls became a standard of sushi counters. Today hosomaki are sold everywhere from Japanese restaurants to supermarket counters worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →