Sushi Meshi (vinegared rice) Kappa-Maki (Cucumber Roll)

Sushi Meshi (vinegared rice) Kappa-Maki (Cucumber Roll)
  • 2 servings
  • 0:45 Preparation
  • 0:35 Cooking
  • 1:35 Total Time


Add all
  • 3 Tbsp.
    (45 mL)


  • 3 Tbsp.

    white rice vinegar

  • 2 1/2 tsp.
    (13 mL)


  • 2 1/4 cups
    (565 mL)

    japanese or short-grain rice (or 3 cups/750 ml if using a rice cooker)

  • 2 3/4 cups
    (700 mL)

    water (or as required for rice cooker)

  • kappa-maki (cucumber roll)

  • 1

    seedless cucumber, cut into sticks

  • 0.500

    sheet of nori

  • sushi meshi as needed

  • 1/2 tsp.
    (2 mL)

    black and white sesame seeds


In a small pan, dissolve salt and sugar in vinegar over low heat. Do not boil. Cool and reserve.

Wash rice in water, rubbing it gently. When water becomes cloudy, change it. Repeat until water runs clear when drained.

Strain rice and transfer to a heavy-bottomed pot. Add water and soak for 20 minutes.

After which, bring pot to a boil over high heat, stirring frequently to prevent sticking.

When liquid comes to a boil, give one last stir to make sure no rice is stuck.

Cover immediately and reduce heat to low.

Simmer for 20 minutes. Do not lift the lid.

Remove pot from heat. Let stand covered for 10 - 15 minutes.

Turn warm rice out into a high-sided, non-reactive, oblong dish. Add vinegar, spreading it evenly over the rice with a plastic or wood spatula.

Mix in the sushi vinegar, cutting and folding the rice to coat all grains, and fanning the rice all the while to cool it quickly to room temperature.

Cover rice with a damp cloth to keep it tender and sticky.

Kappa-Maki (Cucumber Roll)

On the rough side of the nori, spread the sushi meshi leaving 1/2 in. (1.25 cm) along the top edge.

Sprinkle sesame seeds over rice.

Lay cucumber sticks down the centre of the rice.

Roll up into a squarish cylinder.

Cut into 6 or 8 pieces.

Source: Académie Culinaire

Wine and meal pairing

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