Estonian-inspired Kappamaki Roll

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

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.