Recipe
Estonian-inspired Kappamaki Roll
Savory Estonian Seaweed Roll: A Fusion of Japanese and Estonian Flavors
4.2 out of 5
This recipe combines the traditional Japanese Kappamaki roll with Estonian influences, resulting in a unique fusion dish that showcases the flavors of both cuisines.
Metadata
Preparation time
20 minutes
Cooking time
N/A
Total time
20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Gluten-free, Nut-free, Low-fat
Allergens
Fish (herring), Seaweed (nori)
Not suitable for
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.
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2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
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4 sheets of nori seaweed 4 sheets of nori seaweed
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1 cucumber, julienned 1 cucumber, julienned
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4 pickled herring fillets, thinly sliced 4 pickled herring fillets, thinly sliced
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Fresh dill, for garnish 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
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1.Cook the sushi rice according to package instructions and let it cool.
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2.Place a sheet of nori seaweed on a bamboo sushi mat.
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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.
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4.Arrange a line of cucumber strips and pickled herring slices along the bottom edge of the rice.
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5.Using the bamboo mat, roll the nori tightly, applying gentle pressure to ensure a compact roll.
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6.Repeat the process with the remaining ingredients.
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7.Slice each roll into bite-sized pieces.
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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.
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