Kappamaki

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Kappamaki (かっぱ巻き) is a type of sushi roll, also known as a makizushi or maki roll, that primarily features cucumber as its main ingredient. The name "kappamaki" is derived from the Japanese word "kappa," a mythical water creature that is said to be fond of cucumbers.

Ingredients[edit | edit source]

The primary ingredients of kappamaki include:

Preparation[edit | edit source]

1. **Prepare the sushi rice**: Cook the short-grain rice and season it with a mixture of rice vinegar, sugar, and salt. 2. **Slice the cucumber**: Cut the cucumber into thin, long strips. 3. **Assemble the roll**: Place a sheet of nori on a bamboo mat, spread an even layer of sushi rice over the nori, and place the cucumber strips in the center. 4. **Roll the sushi**: Use the bamboo mat to roll the nori and rice around the cucumber, forming a tight cylinder. 5. **Cut the roll**: Slice the roll into bite-sized pieces.

Serving[edit | edit source]

Kappamaki is typically served with soy sauce, wasabi, and pickled ginger (gari). It is a popular choice for vegetarians and those who prefer a lighter sushi option.

Cultural Significance[edit | edit source]

In Japanese cuisine, kappamaki is often considered a palate cleanser due to its refreshing taste. It is also a common item in sushi restaurants and is often included in sushi platters.

Related Sushi Types[edit | edit source]

  • Tekkamaki: A sushi roll featuring tuna.
  • Futomaki: A thicker sushi roll with multiple ingredients.
  • Hosomaki: A thin sushi roll with a single ingredient, similar to kappamaki.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD