Vegan Cucumber Sushi (Kappa Maki) Recipe

Introduction

Vegan sushi, specifically kappa maki, is a simple and refreshing roll that highlights crisp cucumber and perfectly seasoned sushi rice. This light and healthy dish is perfect for both beginners and experienced sushi lovers looking for a fresh homemade option.

Ingredients

• 4 cucumber sticks, cut from a whole cucumber
• 2 sheets of nori
• 4 half-handfuls (roughly 320g) of cooked and cooled sushi rice
• Wasabi, to taste (optional)
• 2 tsp toasted white sesame seeds, to serve (optional)
• A sushi mat (if using a bamboo mat, cover it tightly with compostable cling film)
• A bowl of cold water for your hands

Instructions

1. Step 1: Slice the ends off a cucumber and cut it to the same length as the nori sheets (about 20cm). Cut the cucumber into quarters lengthwise and carefully remove the seeds with a spoon or knife. Cut the cucumber sticks lengthwise again to make 8 thin sticks. Use 4 sticks for this recipe and store any extras wrapped in the fridge for 1-2 days.
2. Step 2: Cut each nori sheet in half along the thin lines using scissors, taking care as the sheets can break easily. Place one half-sheet shiny-side down on the lower half of the sushi mat with the lines running horizontally.
3. Step 3: Wet your fingers in cold water and shake off excess. Spread about 80g of sushi rice evenly over the nori, leaving a 1cm border at the top free of rice. The rice layer should be very thin, about the thickness of a grain of rice.
4. Step 4: Place one cucumber stick in the center of the rice. Optionally, add a small amount of wasabi either under or on top of the cucumber for extra flavor.
5. Step 5: Begin rolling the sushi tightly from the bottom edge using the mat, holding the filling in place with your index fingers. Roll until you reach the 1cm plain nori border, then finish rolling to seal the roll.
6. Step 6: Remove the roll from the mat and place it on a clean, dry chopping board. Using a sharp, wet knife, slice the roll smoothly into six equal pieces. Clean the knife after each cut for clean slices. Repeat with the remaining ingredients.
7. Step 7: Arrange the cucumber rolls on a plate and sprinkle with toasted white sesame seeds if desired.

Tips & Variations

• Use cold water to wet your fingers frequently to prevent rice sticking during rolling.
• Try adding avocado or pickled radish for a twist on classic kappa maki.
• If you don’t have a sushi mat, a clean kitchen towel can sometimes work in a pinch.
• Toast sesame seeds lightly in a dry pan before sprinkling to enhance their flavor.

Storage

Store any leftover sushi rolls covered in an airtight container in the refrigerator for up to 24 hours. Sushi is best enjoyed fresh but can be gently reheated in the microwave for a few seconds if preferred. Avoid storing with wasabi inside for extended periods as it can change flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture essential for holding the rolls together. Regular rice won’t work as well and may cause the rolls to fall apart.

How do I prevent the nori from getting soggy?

Keep the rice layer thin and avoid spreading rice on the upper 1cm edge of the nori to help seal the roll and prevent sogginess. Serve the sushi soon after making for the best texture.

Vegan Cucumber Sushi (Kappa Maki) Recipe

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★★★★★

4.7 from 118 reviews

• Author: Jack
• Total Time: 15 minutes
• Yield: 12 pieces (from 2 half sheets, 6 pieces each) 1x
• Diet: Vegan

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Description

This Vegan Kappa Maki recipe offers a simple and refreshing Japanese sushi roll featuring crisp cucumber sticks wrapped in seaweed and sushi rice. It is perfect for a light, healthy meal or appetizer and includes optional accents of wasabi and toasted sesame seeds for added flavor. Ideal for vegan and vegetarian diets, this recipe demonstrates essential sushi rolling techniques using a bamboo mat.

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Ingredients

Scale 1x2x3x

Vegetables and Fillings

• 4 cucumber sticks, cut from a whole cucumber
• Wasabi, to taste (optional)

Rice and Wrappers

• 2 sheets of nori
• 320g cooked and cooled sushi rice (approximately 4 half-handfuls)

Garnishes

• 2 tsp toasted white sesame seeds, to serve (optional)

Equipment

• A sushi mat (if using bamboo, cover tightly with compostable cling film)
• A bowl of cold water for wetting hands

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Instructions

1. Prepare Cucumber: Slice off the ends of a whole cucumber and cut it to the length of the nori sheets, about 20cm. Cut the cucumber lengthwise into quarters and carefully remove the seeds with a spoon or knife. Further cut each quarter lengthwise in half to create 8 sticks. Use 4 sticks for this recipe, and store remaining sticks wrapped in the fridge for 1-2 days.
2. Prepare Nori Sheets: Find the thin lines on the nori sheets and carefully cut each sheet in half with scissors, making sure the sheets do not break. Place one half-sheet shiny-side down on the bottom half of your sushi mat, with horizontal lines across the mat.
3. Spread Sushi Rice: Wet your fingers in cold water to prevent sticking, shake off excess water, and spread roughly 80g of cooked sushi rice over the nori half-sheet, leaving a 1cm border at the top free of rice. Spread the rice evenly and gently press it to a thin layer about the thickness of a grain of rice.
4. Add Filling: Lay one cucumber stick horizontally in the center of the rice. Optionally, you may add wasabi to the center before placing the cucumber for an extra kick.
5. Roll the Sushi: Hold the filling in place with your index fingers and roll the sushi mat from the bottom edge of the nori up toward the top border. Ensure the rice and filling remain tight and aligned. After the initial roll, open the mat and use the 1cm uncovered nori strip to complete the roll and seal it.
6. Cut the Rolls: Remove the sushi roll from the mat and place it on a clean dry cutting board. Using a sharp, wet knife, slice the roll into six equal pieces or eight smaller pieces, slicing smoothly and quickly. Clean the knife after each cut to maintain neat slices.
7. Serve: Arrange the cucumber sushi rolls on a plate and sprinkle with toasted white sesame seeds if desired. Serve immediately for best texture and taste.

Notes

• Keeping your fingers wet when handling sushi rice prevents it from sticking and helps spread it smoothly.
• If you don’t have a bamboo sushi mat, you can carefully roll the sushi by hand using a clean kitchen towel covered with plastic wrap.
• The sushi rice must be cooled before use to maintain the right texture and prevent it from being too sticky or mushy.
• Using a very sharp knife is crucial for clean sushi slices; wet the knife blade to prevent sticking.
• Store extra prepared cucumber sticks wrapped in the fridge to avoid drying out and use them within 1-2 days.
• Adjust wasabi according to your taste preference or omit for a milder flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes (rice cooked and cooled separately)
• Category: Appetizer
• Method: No-Cook
• Cuisine: Japanese

Keywords: Vegan sushi, Kappa maki, cucumber sushi rolls, Japanese cuisine, sushi recipe, vegan appetizer, beginner sushi