Ume Shiso Cucumber Roll (Kappa-maki)::Vegan Sushi Roll
Easy, refreshing, and full of flavor—this vegan ume shiso cucumber roll is a Japanese kappa maki variation made with pickled plum, shiso leaves, and sesame oil. Perfect for summer, it’s a light vegan sushi roll that’s simple to make at home and ideal for days when your appetite feels low.
Equipment
- kitchen knife
- cutting board
- Rice paddle
- Bowl
- sushi mat (if needed)
Ingredients
- 120 g cooked rice
- 1 cucumber quartered lengthwise
- 6 g umeboshi seed removed, adjust saltiness if needed
- 3 g shiso leaf finely chopped
- ½ teaspoon toasted (dark) sesame oil
- ½ teaspoon sesame seeds
- 1 sheet nori
Instructions
Make ume shiso rice
- Mix rice with chopped shiso, chopped umeboshi, sesame seeds, and sesame oil.120 g cooked rice, 6 g umeboshi, 3 g shiso leaf, ½ teaspoon toasted (dark) sesame oil, ½ teaspoon sesame seeds
Place ingredients on nori
- Place a sheet of nori on a cutting board.1 sheet nori
- Spread a thin layer of ume shiso rice on the nori, leaving 2 cm at the far edge.
- Using the tip from the TIPS section, create a slight U-shaped hollow in the rice.
- Place the cucumber slices into this concave space, with the center of the cucumber fan facing downward. This ensures the roll will maintain its shape when rolled.1 cucumber
Roll the sushi
- Lift the front edge of the nori and roll it once, gently tightening to keep the filling from falling apart. See the Vegan Avocado Sushi Roll photo for reference.
- Continue rolling until the end. Keep gently tight, then place seam side down.
Cut and serve
- First, warm your knife by running hot water over it, then wipe it dry. This helps you cut smoothly without crushing the roll.
- Slice the roll into bite-size pieces in one go. Wipe the knife with a damp cloth between cuts for neat slices.
- Serve with soy sauce or soy sauce koji if desired.
Notes
- Spread rice thinly and leave a 2 cm margin to prevent the roll from bursting.
- Create a slight U-shaped hollow in the rice to hold the cucumber.
- Adjust umeboshi and shiso according to taste.
- Best eaten immediately; rice dries and nori softens if stored too long.