Homemade Kappa Maki (Cucumber Sushi Rolls)

Homemade Kappa Maki (Cucumber Sushi)

If you had asked me six weeks ago if I liked sushi, I would have told you something along the lines of “I don’t really eat sushi because the raw fish freaks me out.” Fast-forward a few weeks later, and I can’t seem to get enough of the stuff. 

What changed, you ask? 

I went on an elimination diet that heavily restricted what I could eat. Gluten and dairy were off the table, as well as some ingredients that are in almost everything, like onions and garlic. It was frustrating to not only crave foods I couldn’t have, but find foods that were satisfying enough that fit within the diet. 

That’s where sushi became my go-to meal at restaurants. Since the ingredients are straightforward, it was easy for me to determine what I could eat.

For a month, I was absolutely obsessed with kappa maki (cucumber sushi rolls) and tuna rolls. I ended up having sushi 2-3 times a week because it was convenient and perfect during hot days. 

I got to a point where I was craving kappa maki. I felt frustrated that sushi restaurants weren’t open 24/7 because hello, I really want that kappa maki.

Since kappa maki is made up of only a few ingredients, I thought it would be a fun to try making some at home. It’s really just cucumber, seaweed, and rice. 

Tamari (Gluten Free Soy Sauce) and Roasted Seaweed (Nori) for the sushi

I didn’t have a bamboo mat, but I didn’t let that stop me. I used the towel trick, which I will show you below, to roll up my sushi. The rolls may not look like they were made by a restaurant sushi chef, but they stayed together and they tasted the same as the restaurant sushi I have been having. 

My recipe ended up making 3 full rolls, and each roll had 6-8 full pieces each. The reason I say full is because I am not the best at spreading the very sticky rice across the seaweed, so the ends of my rolls weren’t too desirable. 

Here’s how to make the sushi:

Homemade Kappa Maki (Cucumber Sushi Rolls)

Yield: 3 servings


  • 1 medium cucumber, peeled and thinly sliced into sticks
  • 1 cup sushi rice, cooked, and cooled.
  • 1 tbsp white sugar
  • 2 tsp rice vinegar
  • 3 sheets of seaweed (nori)


  1. Mix together the white sugar and rice vinegar. Then, pour over the sushi rice and mix in.
  2. If you're using the towel trick, lay out the towel on the counter and add parchment paper or plastic wrap over the towel. Place one nori sheet on the parchment paper, with the rough side up.
  3. Use your hands or a spatula to add rice to the bottom 1/3 or 1/2 of the seaweed. Spread the rice to the sides as evenly as possible. Leave a little bit of room, about 1cm, at the bottom of the seaweed for easy rolling.
  4. Add a little bit of water at the bottom of the seaweed and at the top. (this helps seal the roll)
  5. Lay out the cucumber across the nori sheets as evenly as possible.
  6. Use the towel to carefully roll the seaweed into a roll. Repeat for 2 more rolls.
  7. Cut into small pieces. Serve immediately with soy sauce/tamari, pickled ginger, and wasabi.


Calrose rice is another name for sushi rice. You can use another sticky white rice (like jasmine) or brown rice as well. Sushi is at its prime when freshly made, but this recipe can keep for up to 24 hours.



It might take you a little while to get the hang of it and get into the groove of making the sushi. It’s also a little bit messy since you’re working with your hands. But, at the end of the day, it was so worth making some sushi at home. My stomach was satisfied and I was proud that I was able to learn how to roll sushi. 

When it comes to making sushi at home in the future, I think I’m going to stick to vegetarian options just to keep things simple. I would love to add in some avocado, carrots, and spinach to mix things up a bit.

As for eating sushi at restaurants, I am still a bit overwhelmed by the idea of trying a more sophisticated sushi roll, but I’m open to the idea. There are definitely some rolls I am willing to try that I haven’t just yet. 

What are your thoughts on making sushi at home? Are you up to the challenge? I think the pay off is excellent if I do say so myself!


How To Take Your Happy Hour To The Next Level


This is a sponsored post written by me on behalf of Riondo Prosecco. All opinions are 100% mine.

How to Upgrade Your Happy Hour Hey friend, how are you? How are you enjoying your summer? Are you spending time outside enjoying the sunshine and warm weather? Or maybe staying in and binging on Netflix? Both are good ways to spend your days, no judgement here. 

I’m on a mission this summer to go beyond doing the usual and take everything to the next level. More hanging out with friends, more vacations/trips, more adventures, more family time–basically more summer fun. Life is short, time passes quickly, and I want to enjoy my youth. 

Surprisingly, it’s not very hard to take your summer fun to the next level. I always thought I had to plan so far ahead to make sure all these tiny details are in order, but that actually isn’t the case. Small changes here and there make all the difference.  How to Upgrade Your Happy HourHow to Upgrade Your Happy Hour Instead of drinking my usual beer, wine, or cocktail this summer, I’ve been enjoying more sparkling wines like Prosecco. Not everyone knows what Prosecco is exactly, so let me explain real quick: Prosecco is a white sparkling wine from Italy. Like Champagne, the name Prosecco refers to a specific region and grape. Prosecco comes from glera grapes grown in the north-east Veneto region of Italy. Riondo Prosecco is meant to be enjoyed anytime and fruity, with a slight hint of sweetness, making it perfect to have with summer fruit. Unlike Champagne, which is generally reserved for special occasions and celebrations, Riondo Prosecco is meant to be enjoyed anytime and remember, I’m taking things to the next level.So I’ve been enjoying it at dinner, while watching TV, or during happy hours, and more.  How to Upgrade Your Happy Hour I’ve been trying out different brands of Prosecco this summer and I must say, I’m partial to Riondo Prosecco. Some Proseccos can be a little too strong for my taste, but Riondo is perfectly balanced. It’s one that I can see myself buying over and over again, especially since it’s well-priced. 

Riondo is also a great choice for backyard BBQs, patio get-togethers with friends, brunch, and more because of its versatility.

Though it is traditionally served on its own or in Bellinis,  Riondo Prosecco pairs very well with juices, garnishes, and other spirits. Check out some Riondo Prosecco Cocktails for some excellent inspiration! I’ve even done Prosecco floats and they’re delicious.  How to Upgrade Your Happy Hour My favorite way to drink Prosecco is outside in the afternoon for happy hour. Just popping a bottle isn’t enough though. There are so many ways to make your happy hour a little more festive and “up” the feel.  

Ways to upgrade your happy hour:

  • Switch it up from beer and wine and try something you never usually drink. 
  • Location location location. Enjoy your drink(s) on your patio, balcony, or in your backyard. If you don’t have access to a space like that, maybe head to a park with a beautiful view. 
  • Invite friends! Some people refuse to drink alone, while others prefer to have their drink of choice without the company of others. I personally think it’s nice to have friends around when indulging in libations. Have a catch-up session with a friend or spend some quality time with a special someone. 
  • If you have a few people joining you, come up with 2-3 drink recipes and leave out recipe cards for your happy hour guests to serve themselves, sort of like a no-host bar. 
  • Set out snacks. Summer fruit, cheese, and crackers are a great place to start. 
  • Add some decorations. A vase with fresh blooms or a relaxing candle will do the job, but you can always go above and beyond and add more!
  • Throw on a good Spotify playlist on a portable speaker. Maybe play something you don’t usually play? Try a playlist like this one.
  • Put your phone away for the moment and grab a book or magazine to read, or simply enjoy your surroundings if your happy hour is a little casual and it’s pretty much just you around!

Is there anything special you would like to add to the list? I would love to know what you would do to upgrade your happy hour and take it to the next level. 


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Prosecco Floats

Prosecco Floats

Friends, this is the easiest fancy drink a lazy girl can make. I mean it. Except for making sure you have both prosecco and ice cream on hand, you don’t need any fancy bar materials like shakers…or ice.

A twist on a root beer float, this drink just asks that you swap out that sweet root beer with your favorite prosecco.

Serve this up at your next party, barbecue, picnic, girl’s night, or just make it for yourself at home because you really don’t need an occasion to enjoy a drink like this. 

I’m using Cupcake Vineyards Prosecco and Breyer’s Homemade Vanilla ice cream, and the two made a very tasty duo. I’m a fan. 

The strawberries serve as a garnish here but seriously, the tart + sweet combo from strawberries with a prosecco float is SO GOOD. Like, you should slice up a bunch of strawberries and toss them into the floats. 

Prosecco Floats

Prosecco Floats

Prosecco Floats

As you can see, if you don’t pour carefully, you’ll end up with a lot of foam/head. Because it’s combined with ice cream, it doesn’t go away as quickly or as cleanly as prosecco on its own. Soooo pour carefully :)

Prosecco Floats

Prosecco Floats

Prosecco Floats

Here you can see the consistency of the float. There’s still some ice cream that hasn’t been mixed into the rest of the drink yet, but all the ice cream has the flavor of the prosecco at this point. 

Prosecco Floats

Prosecco Floats

Serving Size: 1


  • 5 oz. Prosecco/Champagne/Sparkling Wine of your choice
  • 1/2 cup vanilla ice cream
  • Strawberries for garnish


  1. In a clean wine glass, scoop half a cup of vanilla ice cream and drop into the glass.
  2. Carefully pour the prosecco into the glass over the ice cream. Pour gently and along the inside of the glass to make sure it doesn't get too bubbly.
  3. Cut a strawberry and add to the rim as garnish (optional)