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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
