Kappamaki かっぱ巻き Cucumber Sushi Roll

A refreshing Japanese classic

When I lived in Japan, I didn’t eat much meat. I still don’t and I’m not confident making sushi with raw fish … yet. My go-to roll has always been kappamaki かっぱ巻き, cucumber roll, which is widely available in Japan. It’s a type of hosomaki 細巻き, which are skinny rolls made with a single ingredient (usually a fish or vegetable). I feel like they make sushi really accessible.

Print Recipe

Kappamaki (Cucumber Sushi Roll)

Prep Time: 20 minutes  |  Cook Time: 10 minutes  |  Total Time: 30 minutes  |  Servings: 4 rolls

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 Japanese cucumber or English cucumber, julienned
• 4 sheets of nori (seaweed)
• Optional: sesame seeds, soy sauce, pickled ginger, wasabi for serving

Instructions

1. Cook the sushi rice according to package instructions. Let cool slightly.
2. Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the warm rice.
3. Place a sheet of nori, shiny side down, on a bamboo mat or clean surface.
4. Spread a thin layer of sushi rice over the nori, leaving 1 inch at the top edge.
5. Place cucumber strips horizontally about one-third from the bottom.
6. Roll the sushi tightly from the bottom using gentle pressure. Seal the edge with a little water.
7. Slice with a sharp, damp knife into bite-sized pieces and serve immediately.

Chef’s Note: In Japanese folklore, kappamaki is named after the mythical kappa, a water-dwelling creature said to love cucumbers. This vegetarian sushi roll became a staple for its cooling, clean flavour—especially during hot summer months. It's a beautiful example of how cultural stories and local ingredients come together in Japanese cuisine.