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Kappa Maki and Tekka Maki (Thin Sushi Rolls)
4 rolls each, 48 pieces in all (serves 3–4) · About 1 hr 30 min (50 min of this is just waiting for the rice to soak and cook)
Use half sheets of nori to make kappa maki (rolled with cucumber) and tekka maki (rolled with tuna).
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Cook the rice→② Make the sushi rice→③ Cut the nori, cucumber and tuna→④ Roll→⑤ Cut
What to buy
Fish
Always buy tuna labeled "sashimi grade," and make and eat it on the day you buy it. Keep it cold with ice packs until you get home.
Vegetables
Rice, dry goods & seasonings
Kitchen tools
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How to make it
1
Cook the rice with a little less water
- Wash 2 rice cups of rice in a bowl 2–3 times, changing the water
- Put in the rice cooker pot, add water up to the 2-cup line, then take out 2 tbsp of water
- Let sit 30 minutes, then cook on the regular setting (or the 'sushi rice' setting if there is one)
How to tell it's doneThe rice cooker beeps to say it is done. Go to step 2 right away.
2
Make the sushi rice
- In a small dish, mix 4 tbsp vinegar, 2 tbsp sugar and 1 tsp salt well to make sushi vinegar
- Move all the hot cooked rice into a large bowl and pour the sushi vinegar over it
- Put the rice paddle in vertically and mix with slicing motions. Fan the rice while turning it over from bottom to top to cool it
How to tell it's doneAlmost no steam comes off, and it is just slightly warm. Divide it into 8 equal portions (about 80 g per roll).
3
Cut the nori, cucumber and tuna
- Cut 4 sheets of nori in half with kitchen scissors (you get 8 long rectangles in all)
- On a cutting board, cut off both ends of the cucumber and cut it lengthwise into 4 thin sticks
- Wipe the water off the surface of the tuna with a paper towel, then cut it on the cutting board into 1 cm square sticks (enough for 4 rolls)
- Keep the cut tuna in the fridge until right before rolling
How to tell it's doneYou have 4 rolls' worth each of cucumber and tuna, close to the width of the nori (about 20 cm). Join short pieces together to use them.
4
Roll
- Put 1 half sheet of nori on the bamboo mat, rough side up, with the long side running left to right
- Wet your hands with vinegar water, put 1 roll's worth of sushi rice (about 80 g) on the nori, and spread it thin, leaving 1.5 cm empty at the far edge
- For tekka maki, spread a thin line of wasabi with your finger down the middle of the rice and put the tuna on it. For kappa maki, put the cucumber on it
- Lift the near edge of the mat and, holding the filling down with your fingers, roll so that the near edge of the rice meets the far edge of the rice. Press lightly over the mat to shape it
- Set it down seam side down. Roll 8 rolls in all the same way
How to tell it's doneThe nori at the end of the roll has stuck, and it does not come apart when you lift it.
Be carefulToo much wasabi makes it sharp and spicy. When children will eat it, you can leave it out.
5
Cut
- Put a roll on the cutting board. Wipe the knife blade with a wet cloth to dampen it
- Cut it in half in the middle, then cut each half into 3 (6 pieces per roll)
- Wipe the blade with the wet cloth after each cut, and cut by sliding the knife back and forth
- Arrange on a plate and serve with soy sauce in a small dish
ReadyThe cut ends are not squashed, and you can see green (cucumber) and red (tuna) in the middle. Eat right away.
Be carefulTekka maki uses raw fish. Eat all of it the same day and do not leave it at room temperature for long.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The nori does not closeThere was too much sushi rice, or you did not leave the far edge empty. Next time, weigh about 80 g and leave 1.5 cm empty at the far edge.
The filling is not in the middleThe filling moved when you started rolling. Keep holding the filling down with your fingers as you lift the mat.
The nori is soggyToo much time passed after rolling. Nori absorbs moisture, so eat right after cutting.
The tuna smells fishyYou did not wipe the water off the surface, or too much time passed after buying it. Next time, use it on the day you buy it, after wiping it with a paper towel.
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