Want something different from the usual Kappamaki(cucumber roll)? Here is a recipe for "Ume shiso roll (Kappamaki)," a variation of Kappamaki recommended for those who want something different.
In this recipe, we not only added ume shiso to the kappa(cucumber) rolls, but also added sesame oil and roasted sesame seeds.
Even when you have no appetite, you will find yourself reaching for this nori roll.
This recipe is for those who are:
- Wishing to know the twisted recipe of the kappa-maki.
- Having troubles consuming large quantities of cucumbers.
- Looking for recipes that can be enjoyed even when not feeling like eating.
- A big fan of ume shiso.
Also, this Ume Shiso Roll (kappa maki) recipe is good for vegan and vegetarian 🕊.
🥒Recommended Recipes Using Cucumbers
In addition to this kappamaki arrangement, many other cucumber recipes are available on this blog.
- "Cucumber with Shio Koji", made with shio koji and coarsely ground Korean chili peppers(used for Kimchimaking)
- "Summer Vegetables with Nanbanzuke", which does not require dashi (soup stock).
- "Ume Shiso Cucumber", made with ume syrup and soy sauce koji
All of these recipes are perfect for summer. Please try them out 🌻.
Jump to:
🌿Ingredients
Here are the ingredients for Ume Shiso Kappamaki.
- Cucumber : This is the main ingredient in this recipe. We recommend crunchy cucumbers rather than big, watery cucumbers.
- Shiso (shiso leaf): Chop and add a generous amount. If you like the taste of shiso, go ahead and add as much as you like!
- Umeboshi(Pickled Plums) : We used Umeboshi made with plums and salt (10% salt content), but you can use any umeboshi you've got at home. When using umeboshi with a high salt content, simply adjust to a smaller amount and taste.
- Sesame Seeds : Throw in a good amount of sesame seeds to make the texture pop.The tasty sesame flavor goes really well with the ume shiso.
- Toasted Sesame oil:This is the most important part of the recipe. Mixing sesame oil into the rice makes it smell and taste amazing. Please make sure to add it always when you make this ume shiso roll!
- Rice: Prepare freshly cooked rice if available. Unlike regular sushi rolls, this dish can be made with cold rice as it is mixed with sesame oil.
- Nori: Use large sheets of nori for sushi rolls.
For exact amounts, please check the recipe card👇
💡Tips for making a beautiful kappa-maki
The most difficult part of making ume shiso kappa maki is making it look beautiful.
Here are some great tips on how to make a beautifully round sushi roll!
The key is how you spread the rice.
We have already introduced tips for making nori rolls in the Vegan Sushi Rolls with Avocado and Spinach, but let's review them once again here.
- Spread the rice as thinly as possible on the nori.
- Leave a 2cm space at the edge of the nori without spreading the rice.
These two are the basics of making beautiful nori rolls.
Here's one more key to mention about this rolling process, which I'll break down with some pictures to help you out.
①Make a concave shape: First, just lift the front of the rice by adding more rice or adjusting the rice, and concave that part of the rice into a U-shape.
② Place the cucumber: Next, in the spacing you created, place the cucumber cut into a fan shape.
Keep the center angle—the angle on the seed side—facing downward at this point. In this manner, you will have a beautifully shaped kappa maki when you roll it.
Let's try making beautiful kappa-maki by following these three points!
🍚Instructions
If you understand the key points, making kappa maki is very easy. Once you have the ingredients ready, you can make it right away!
Kappa maki can be a good practice for making a sushi roll without a sushi mat. Of course, if you're worried about making a mess, try using your own sushi mat, plastic wrap, or parchment paper.
- Make ume shiso rice: First, place rice in a bowl and mix well with finely chopped shiso, chopped ume boshi, toasted sesame seeds, and sesame oil. Quarter the cucumber lengthwise.
- Place ingredients on nori: Place a sheet of nori on a cutting board and spread a thin layer of ume shiso rice on top. For tips on how to make a nice kappa-maki, see a section above.
- Rolling: Roll in two stages by using hands.
Step1: Lift up the front side of the nori and roll it once so that the filling is wrapped around.
💡You can prevent the filling from falling apart by gently tightening the roll, as shown in the photo.
Step2: Keep rolling until the end, and then place the seam side down.
- Cutting: Finally, cut the finished kappa-maki to desired thickness with a knife! Serve with soy sauce koji if desired.
Please click here for a beautiful sushi roll cutting technique.
🍱Tools
- kitchen knife
- cutting board
- rice paddle
- bowl
- makisu (if needed)
☀️Storage
You should ideally eat it as soon as it's done.
As time goes by, the rice will dry out and the seaweed will become limp. So, it's best to just make enough for each meal.
👨🏻🍳Questions
Kappa-maki is usually served with soy sauce, but this recipe is also delicious without it because of the umeboshi (pickled plums), which give it a salty taste.
If it's not salty enough, you can always dip it in soy sauce koji. The clear liquid from soy sauce koji has a mild salty mellow taste like dashi soy sauce, and it goes really well with salty pickled plums.
🍙Recipes with Cucumber
Vegan cucumber recipes：
🌾More Rice Recipes
Vegan Rice Recipes:
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖Recipe Card
Ume Shiso Roll with Cucumber (Kappa-maki)::Vegan Sushi Roll
Equipment
- kitchen knife
- cutting board
- Rice paddle
- Bowl
- sushi mat (if needed)
Ingredients
- 6 g umeboshi (Salt content 10%, weight without seeds)
- 3 g shiso leaf
- ½ teaspoon toasted (dark) sesame oil
- ½ teaspoon sesame seeds
- 1 cucumber
- 120 g cooked rice
- 1 sheet nori sheets
Instructions
- Make ume shiso rice: First, place rice in a bowl and mix well with finely chopped shiso, chopped ume boshi, toasted sesame seeds, and sesame oil. Quarter the cucumber lengthwise.6 g umeboshi3 g shiso leaf½ teaspoon toasted (dark) sesame oil½ teaspoon sesame seeds1 cucumber120 g cooked rice
- Place ingredients on nori: Place a sheet of nori on a cutting board and spread a thin layer of ume shiso rice on top. For tips on how to make a nice kappa-maki, see a section above.1 sheet nori sheets
- Rolling: Roll in two stages by using hands.Step1: Lift up the front side of the nori and roll it once so that the filling is wrapped around. You can prevent the filling from falling apart by gently tightening the roll.Step2: Keep rolling until the end, and then place the seam side down.
- Cutting: Finally, cut the finished kappa-maki to desired thickness with a knife! Serve with soy sauce koji if desired.
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
How was the recipe for "Ume Shiso roll (Kappamaki)"?
If you like this recipe, we also recommend "Green Nori Roll with Avocado and Spinach " in the Sushi Roll series.
Please try this one too 🕊
Gee says
The sesame oil gives it a nice flavor. It was refreshing and tasty, good for summer.