Delicious Maki Sushi: Learn to Make it at Home
Prep Time
45 minutes (includes rice cooking and cooling)
Cook Time
Total Time
45 minutes
Servings
4
Yield
4 rolls (about 24 pieces)
Calories
Approximately 300 calories (varies with fillings)
Maki Sushi, a beloved staple in Japanese cuisine, offers a delightful combination of sushi rice, nori (seaweed), and your choice of fillings, all rolled into a perfect cylindrical shape.
This Delicious Maki Sushi recipe demystifies the process, making it accessible for home chefs to recreate this classic dish.
Whether you’re a sushi aficionado or a curious beginner, this recipe allows you to bring a piece of Japanese culinary tradition into your kitchen.
By choosing your favorite fillings, from fresh fish to crisp vegetables, you can customize each roll to suit your taste.
This hands-on cooking experience not only yields delicious results but also provides a fun way to explore new flavors and techniques.
Get ready to roll, slice, and enjoy your very own homemade maki sushi, a perfect dish for entertaining or a special family meal.
Ingredients
- 2 cups of sushi rice
- 2 1/2 cups of water
- 1/2 cup of rice vinegar
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 4 sheets of nori (seaweed)
- Fillings of your choice (e.g., cucumber sticks, avocado slices, fresh tuna, or salmon slices)
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
- Comments: Feel free to experiment with different fillings to find your favorite combinations.
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 1/2 cups of water in a rice cooker and cook according to the manufacturer’s instructions. Let it cool to room temperature.
- While the rice is cooling, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
- Once the rice is cooled, gently fold in the vinegar mixture.
- Place a nori sheet on a bamboo sushi mat. With wet hands, spread an even layer of sushi rice over the nori, leaving a small margin at the top.
- Arrange your choice of fillings in a line across the rice, about one-third of the way up from the bottom.
- Using the bamboo mat, tightly roll the nori over the fillings, pulling back to tighten the roll as you go. Seal the edge with a little water.
- With a sharp knife, slice the roll into six equal pieces. Repeat with the remaining ingredients.
- Serve the maki sushi with soy sauce, pickled ginger, and wasabi.
Tips & Tricks
- Keep a bowl of water nearby to wet your hands while handling the rice; this prevents sticking.
- A sharp, wet knife will make slicing the rolls easier and cleaner.
- For an inside-out roll (uramaki), spread the rice directly on the bamboo mat, place the nori on top of the rice, then add the fillings. Roll as before but with the rice on the outside.
Mise en Place
Ingredients
Utensils
- Sushi rice
- Water
- Rice vinegar
- Sugar
- Salt
- Nori (seaweed)
- Cucumber sticks
- Avocado slices
- Fresh tuna or salmon slices
- Soy sauce
- Pickled ginger
- Wasabi
- Rice cooker
- Small bowl
- Bamboo sushi mat
- Sharp knife
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