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!


Super Easy Mini Pumpkin Pies

Mini Pumpkin Pies With Thanksgiving almost upon us (crazy, right?!), it’s time to really start thinking about what’s going to be on the table to for the big day. I’m sure you’ve already started thinking about the turkey, but don’t forget about dessert!

Whether you’re having a huge family gathering or a friendsgiving, consider switching up the usual pumpkin pie in favor of these mini pumpkin pies. Single-serving. Easy cleanup. Cute look. Total win!

These mini pumpkin pies are insanely easy to make. And by insanely easy, I mean that even someone with little to no baking experience can whip up these babies in no time.

What makes them really easy to make is the ready-made crust. I’m using these guys, and I see them in the baking aisle at grocery stores all the time.

In addition to using those ready-made crusts, I’ve streamlined the number of ingredients used in the pie, and it doesn’t compromise the taste whatsoever!

Top these pies with some whipped cream and a sprinkle of cinnamon sugar for a perfectly decadent finale to your Thanksgiving feast.
Mini Pumpkin Pies
Mini Pumpkin Pies
Mini Pumpkin Pies Mini Pumpkin Pies Mini Pumpkin Pies

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Happy Halloween, everyone! I hope your week has been filled with tons of sugary goodness, scary movies, and fun costumes! And if you haven’t really celebrated just yet, I hope you take a moment to do something today :)

For the past few years, I haven’t really been doing much to celebrate Halloween, so I did a lot this year just to celebrate fall in general and to really get into the Halloween spirit.

One of those things I did was pumpkin carving. After using a knife to chisel out two triangle eyes and a toothy smile on a pumpkin, I was left with a cute little jack-o-lantern! And a bunch of pumpkin seeds.

So, I wanted to share a quick recipe for Roasted Pumpkin Seeds with you all. They’re really simple to make and they’re healthy for you, too. Enjoy!

Roasted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • Pumpkin Seeds
  • 1-2 tbsp olive oil
  • 1 tsp salt


  1. Preheat oven to 300 degrees F.
  2. Put the seeds into a colander and run the seeds under water to get all the pumpkin off the seeds. You'll see that the pumpkin separates easily from the seeds.
  3. Let the seeds dry (or pat them dry with a paper towel).
  4. In a mixing bowl, add the pumpkin seeds, olive oil, and salt. Mix together until the pumpkin seeds are coated. The amount of olive oil and salt you use really depends on how many pumpkin seeds you have and what taste you're going for. Use the amounts listed in the ingredients as a guideline.
  5. On a baking sheet, spread out the pumpkin seeds in an even layer. Add a little more salt if you'd like.
  6. Bake for 15-20 minutes. The seeds should be lightly browned.


- You don't have to use a mixing bowl––you can add all the ingredients directly to the baking sheet. I prefer using a mixing bowl to make sure everything is evenly coated.
- Feel free to try other flavor combinations! Add some cinnamon sugar, pumpkin pie spice, or even salt and vinegar to make a more flavorful snack.
- Eat the seeds by the handful, or throw into salads!
- For crispy seeds, boil the seeds in salt water for 10 minutes before baking.