🥒 Kappa maki (cucumber roll)
Kappa maki is a thin Japanese sushi roll of vinegared rice and a single strip of crisp cucumber wrapped in nori seaweed. It is fresh, crunchy and mild, with a light tang from the rice. Usually cut into six pieces, it is a common choice for a light meal, a palate cleanser between richer sushi, or a plant-based option.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g sushi rice
- 2 tbsp rice vinegar, 1 tsp sugar, ½ tsp salt
- 2 nori sheets, halved
- 1 cucumber, cut into long thin strips
- Wasabi (optional)
Method
- Rinse and cook the rice with 220 ml of water.
- Dissolve the sugar and salt in the vinegar, fold into the hot rice and let it cool.
- Lay a half sheet of nori on a bamboo mat and spread a thin layer of rice over it, leaving 1 cm free at the top edge.
- Place a strip of cucumber along the middle and roll tightly using the mat.
- Cut each roll into six pieces with a wet knife.
How to make it lighter
- Kappa maki is one of the lightest sushi choices; pair it with sashimi for protein.
- Keep the rice layer thin to lower the calories per piece.
- Go easy on salty dipping sauces.
History
The roll is named after the kappa, a water creature in Japanese folklore said to love cucumbers. Kappa maki is a standard item at sushi restaurants in Japan and worldwide.
Count it in one photo
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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 →