Estonian-inspired Kappamaki Roll

Recipe

Estonian-inspired Kappamaki Roll

Savory Estonian Seaweed Roll: A Fusion of Japanese and Estonian Flavors

This recipe combines the traditional Japanese Kappamaki roll with Estonian influences, resulting in a unique fusion dish that showcases the flavors of both cuisines.

Jan Dec

20 minutes

N/A

20 minutes

4 servings

Easy

Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-fat

Fish (herring), Seaweed (nori)

Vegan, Vegetarian, Paleo, Keto, High-protein

Ingredients

In this Estonian-inspired version of Kappamaki, we incorporate pickled herring and dill, which are traditional ingredients in Estonian cuisine. These additions provide a unique flavor profile and a nod to the Estonian culinary heritage. We alse have the original recipe for Kappamaki, so you can check it out.

  • 2 cups (470ml) sushi rice
  • 4 sheets of nori seaweed
  • 1 cucumber, julienned
  • 4 pickled herring fillets, thinly sliced
  • Fresh dill, for garnish

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 2g, 0.5g
  • Carbohydrates (total, sugars): 52g, 2g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 1g

Preparation

  1. 1.
    Cook the sushi rice according to package instructions and let it cool.
  2. 2.
    Place a sheet of nori seaweed on a bamboo sushi mat.
  3. 3.
    Wet your hands with water to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.
  4. 4.
    Arrange a line of cucumber strips and pickled herring slices along the bottom edge of the rice.
  5. 5.
    Using the bamboo mat, roll the nori tightly, applying gentle pressure to ensure a compact roll.
  6. 6.
    Repeat the process with the remaining ingredients.
  7. 7.
    Slice each roll into bite-sized pieces.
  8. 8.
    Garnish with fresh dill.

Treat your ingredients with care...

  • Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
  • Nori seaweed — Ensure the shiny side of the nori faces down when assembling the rolls to prevent sticking.
  • Pickled herring — Pat the herring fillets dry before slicing to prevent excess moisture in the roll.
  • Cucumber — Remove the seeds from the cucumber to avoid excess moisture in the roll.
  • Fresh dill — Use fresh dill for the best flavor and aroma.

Tips & Tricks

  • To make the rolling process easier, wet the knife with water before slicing the roll.
  • Experiment with different pickled herring flavors, such as mustard or onion, to add variety to the rolls.
  • Serve the Kappamaki rolls with soy sauce and wasabi for an extra kick of flavor.
  • If you prefer a vegetarian version, substitute the pickled herring with marinated tofu or roasted vegetables.
  • For a more Estonian touch, serve the rolls with a side of traditional Estonian rye bread.

Serving advice

Serve the Estonian-inspired Kappamaki rolls as an appetizer or as part of a sushi platter. They can also be enjoyed as a light lunch or snack.

Presentation advice

Arrange the sliced Kappamaki rolls on a platter, garnished with fresh dill sprigs. The vibrant green color of the seaweed and the pink hues of the pickled herring will make the dish visually appealing.