Seaweed Delights Beyond Soup: Shiso Kappamaki – A Cucumber and Nori Delicacy

The versatility of seaweed extends far beyond just soups and stews. Today, we explore a delightful Japanese appetizer called Shiso Kappamaki, a delicate creation that combines the freshness of cucumber with the umami-rich flavor of toasted seaweed (nori).

Introduction to Shiso Kappamaki

This appetizer is not only visually appealing but also offers a delightful blend of textures and flavors. Perfect for gatherings, it is straightforward to prepare and pairs excellently with a variety of dishes. Let's dive into the detailed recipe and preparation steps to create this exquisite dish.

Ingredients

2 Medium Cucumbers or one large English-style cucumber 1-2 TBSP. of Powdered Wasabi (SB brand is the best; Kikkoman Kappou Shoyu if available) 1 Package of Nori (laver) sheets 1 Package of Shiso Leaves 2-3 TBSP. Soy Sauce (use Kikkoman Kappou Shoyu if available) 1-2 TSP. Cold Water

Preparation

Wasabi Paste Preparation: Before we begin assembling the wraps, let's make the wasabi paste. This step is crucial for a flavorful dish. Mix 1-2 tablespoons of the wasabi powder with half a teaspoon of cold water in a very small glass bowl. Gradually add more water while stirring until a smooth, dense paste is formed. Avoid using pre-mixed wasabi pastes as they tend to have a stale flavor. The paste should be consistent in texture, not too runny.

Cucumber Preparation: Peal the cucumber and cut it lengthwise in half. Use a teaspoon to scrape out all of the seeds. Cut each cucumber half into two or three long strips. Cut the strips into thirds or quarters to form short spears of cucumber.

Shiso Leaf Preparation: Keep the shiso leaves in a stack and cut off the short stems. Pick through the leaves to ensure they are all fresh and without significant tears or damage. Cut the pages of nori so that they match the shiso leaves in approximate size. Avoid using toasted nori as it can be very fragile. However, even toasted nori will work if that is the only type available.

Wasabi Paste Dressing: After aging the wasabi paste, add a few drops of soy sauce. Mix this in thoroughly before adding another half teaspoon and continuing the process until a slightly runny paste is formed. Adjust heat by controlling the amount of soy sauce added. The wasabi paste should be relatively strong in flavor to provide a noticeable contrast in taste.

Assembly

Depending on how soon the wraps will be served, assemble them as follows:

Lay out one shiso leaf or several in an assembly line fashion. Smeear each leaf down its center with a generous dab of the wasabi and soy sauce paste. Place a rectangle of nori on the leaf and lay a spear of cucumber crosswise near the leaf’s stem end. Gently roll up the entire assembly and place it with the leaf tip underneath to prevent it from unraveling. Serve immediately for maximum flavor.

Conclusion

Shiso Kappamaki is a simple yet elegant appetizer that highlights the unique flavors of seaweed and cucumber. Perfect for any gathering or as a unique addition to your meal, this dish can be prepared in just 15 minutes and serves 6 to 12 people.

Quick Tip

If the Kikkoman Kappou Shoyu is not available, consider using the Sempio brand as an alternative.