4 Easy Cucumber Sushi Recipes at Home for Beginners
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Recipes in this Video
4 recipes
vegetariangluten-freenut-freesoy-free
Cucumber Hosomaki, also known as Kappa Maki, originates from Japan and is a staple in sushi cuisine. Traditionally enjoyed as a refreshing snack or light meal, this roll highlights the crispness of cucumber wrapped in seasoned rice and nori. Its simplicity and fresh flavors have made it a popular choice both in Japan and around the world, often served in sushi restaurants and at home.
Ingredients
- ●sushi rice
- ●nori sheets
- ●cucumber
- ●rice vinegar
- ●sugar
- ●salt
- ●wasabi
- ●soy sauce
Instructions
- 1Rinse sushi rice under cold water until water runs clear.
- 2Cook sushi rice according to package instructions.
- 3While rice is cooking, prepare the cucumber by cutting it into thin strips.
- 4In a bowl, combine rice vinegar, sugar, and salt, stirring until dissolved.
- 5Once rice is cooked, transfer to a bowl and mix in the vinegar mixture while still warm.
- 6Lay a nori sheet on a bamboo sushi mat, shiny side down.
- 7Spread a thin layer of sushi rice evenly over the nori, leaving a border at the top.
- 8Place cucumber strips in a line across the center of the rice.
- 9Using the mat, roll the nori away from you, pressing gently to form a tight cylinder.
- 10Moisten the top border of the nori with water to seal the roll.
- 11Slice the roll into bite-sized pieces with a sharp knife, wiping the knife between cuts.
- 12Serve with wasabi and soy sauce on the side.
Ingredient Alternatives
sushi rice
Healthier: brown rice
Cheaper: white rice
Brown rice adds fiber and nutrients.
nori sheets
Cheaper: seaweed snacks
Seaweed snacks are often less expensive but may vary in texture.
wasabi
Cheaper: horseradish
Horseradish provides a similar heat at a lower cost.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Liquid aminos are a gluten-free alternative.
Techniques
rollingmixing
Equipment
bamboo sushi matsharp knifemixing bowlrice cooker
🌶️🌶️🌶️Lowgluten
Also Known As
Kappa MakiCucumber Roll
Ingredients
- ●2 cups sushi rice
- ●2 1/2 cups water
- ●1/4 cup rice vinegar
- ●2 tbsp sugar
- ●1 tsp salt
- ●4 sheets nori (seaweed)
- ●1 medium cucumber
- ●Soy sauce (for serving)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker's instructions.
- 3Once cooked, transfer the rice to a large bowl and let it cool slightly.
- 4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in with a spatula.
- 5Cut the cucumber into long, thin strips.
- 6Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8Place a few strips of cucumber in the center of the rice.
- 9Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
- 10Seal the edge of the nori with a little water.
- 11Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce.
Equipment
Rice cookerBamboo sushi matSharp knifeLarge bowlSmall bowl
vegetarian
Ingredients
- ●1 large cucumber
- ●1/2 cup cream cheese
- ●1/4 cup fresh dill, chopped
- ●1/4 cup red bell pepper, finely diced
- ●1/4 cup carrot, grated
- ●1/4 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash the cucumber thoroughly and cut off both ends.
- 2Using a vegetable peeler or mandoline, slice the cucumber lengthwise into thin strips.
- 3In a mixing bowl, combine the cream cheese, chopped dill, garlic powder, salt, and black pepper. Mix until smooth and well combined.
- 4Lay a cucumber strip flat on a clean surface.
- 5Spread a thin layer of the cream cheese mixture over the cucumber strip.
- 6Sprinkle a few pieces of red bell pepper and grated carrot on top of the cream cheese.
- 7Carefully roll the cucumber strip from one end to the other, creating a roll.
- 8Repeat the process with the remaining cucumber strips and filling ingredients.
- 9Once all rolls are made, slice them into bite-sized pieces.
- 10Serve immediately as a refreshing appetizer.
Equipment
vegetable peelermixing bowlknifecutting board
Ingredients
- ●1 cup sushi rice
- ●1 1/4 cups water
- ●1/4 cup rice vinegar
- ●2 tbsp sugar
- ●1/2 tsp salt
- ●4 sheets nori (seaweed)
- ●1/2 lb shrimp, cooked and peeled
- ●1/2 avocado, sliced
- ●1/2 cucumber, julienned
- ●1/4 cup mayonnaise
- ●1 tbsp sriracha
- ●1 tbsp sesame seeds
- ●Soy sauce for serving
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3Remove from heat and let the rice sit, covered, for 10 minutes.
- 4In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool.
- 5Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 6Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 7Place shrimp, avocado, and cucumber in a line across the center of the rice.
- 8Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
- 9Once rolled, slice the sushi into 6-8 pieces using a sharp knife.
- 10In a small bowl, mix mayonnaise and sriracha to create a spicy mayo.
- 11Drizzle the spicy mayo over the sliced rolls and sprinkle with sesame seeds.
Equipment
PotBamboo sushi matSharp knifeSmall bowl
🌶️🌶️🌶️Low
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