Kappa Maki

Course Appetizer

Cuisine Japanese

Keyword appetizers, crispy rice sushi, Japanese food, Japanese sushi, kappa maki, rice crispies, Sushi, sushi roll

Servings sushis

Calories 9kcal

Author Janine Waite

Wash and peel the cucumbers and slice them lengthwise to create manageable halves.
Using a spoon, carefully scoop out the seeds from the center of each half to remove excess moisture and create a cleaner texture.
Once the seeds are removed, cut the cucumber halves into thin, uniform julienne strips for consistent bites in your sushi roll.
Lay the julienned cucumber strips neatly in the valley of rice.

Measure the Rice: Start with 1 cup of Japanese short-grain rice.
Wash the Rice: Place the rice in a large bowl and fill it with water. Gently stir and swirl the rice with your hand, then drain the cloudy water. Repeat this process several times until the water runs clear. This removes excess starch and ensures a fluffier texture.
Add Water: Transfer the washed rice to a pot or rice cooker. Add 1½ cups of water for every cup of rice. This ratio is key for achieving the right consistency.
Cook the Rice: If using a rice cooker, follow the manufacturer's instructions. For stovetop cooking, bring the water to a boil over medium heat, then reduce to low and cover the pot with a tight-fitting lid. Cook for 15-20 minutes or until the water is fully absorbed.
Rest the Rice: Remove the pot from heat and let it sit, covered, for 10 minutes. This resting period allows the moisture to evenly distribute throughout the rice.
Fluff the Rice: Gently fluff the rice with a wooden or silicone spatula to avoid breaking the grains. Your rice is now ready for sushi or other dishes.

Prepare the Vinegar Sauce: In a small saucepan, combine white vinegar, sugar, and salt. Heat the mixture over low heat, stirring constantly, until the sugar and salt completely dissolved. Remove from heat and set aside.
Season the Rice: Transfer the hot cooked rice to a large mixing bowl. Gradually pour the vinegar sauce over the rice in portions. Use a wooden spatula or spoon to gently fold the vinegar sauce into the rice, being careful not to smash the grains. Repeat until the sauce is evenly distributed.
Cool the Rice: Allow the seasoned rice to cool to room temperature before using it for sushi. Cover the bowl with a damp cloth to prevent the rice from drying out.

Prepare the Tube: Open the Sushi Bazooka, place the plunger top inside, and coat the inside of the tube with a thin layer of cooking oil.
Load the Rice: Add 1/2 cup of rice to each side of the opened tube. Press the rice down and create a valley in the middle of the tube. Wet your hands to prevent sticking.
Add Cucumbers: Place julienned cucumber as the filling in the valley.
Close and Compress: Close the Bazooka and compress the roll using the plunger.
Wrap and Slice: Lay your sheet of nori shiny side down on a bamboo mat, aligning the edge of the nori with the edge of the mat closest to you.
Carefully transfer the compressed roll onto the edge of the nori sheet. Begin rolling by lifting the bamboo mat with your thumbs while holding the filling in place with your fingers.
Gently press and roll the bamboo mat forward, ensuring the nori wraps tightly around the roll. After completing the first roll, pull back the mat slightly over the roll, and continue rolling until the sushi is fully wrapped. Run a thin line of water along the edge of the nori to seal it securely. Once sealed, use the bamboo mat to firmly press and mold the sushi into a uniform, even shape.
Finally, use a sharp, wet knife to slice the roll into bite-sized pieces, wiping the blade clean between cuts for a professional finish.