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Maki rolls, known as ‘makizushi’ in Japanese, are a popular form of sushi that consist of rice and fillings wrapped in nori seaweed. This dish offers endless possibilities for creativity, allowing you to fill it with your favorite ingredients. Here’s a simple guide to making delicious maki rolls at home.
Ingredients
- 100 g sushi rice
- 1 sheet nori seaweed
- 2 tbsp sushi vinegar
- Soy sauce (for serving)
- Wasabi (for serving)
- Sushi ginger (for serving)
- Roasted white sesame seeds (optional)
Recommended fillings:
- Tuna (sashimi grade, raw)
- Salmon (sashimi grade, raw)
- Avocado
- Cucumber
- Crab sticks
- Canned tuna mixed with mayo
- Prawns
Method
- Prepare the sushi rice: Cook the sushi rice according to the package instructions and mix it with sushi vinegar to enhance the flavor.
- Set up your rolling station: Lay out a sushi rolling mat (makisu) on a clean surface. Place a sheet of nori seaweed on the mat, shiny side down.
- Add the rice: Spread the sushi rice over the nori, covering about two-thirds of the sheet with a layer approximately 1 cm thick.
- Layer your fillings: In the center of the rice, arrange your chosen fillings in a line. Popular combinations include salmon and avocado or cucumber and crab sticks.
- Roll the sushi: Begin rolling the mat away from you, keeping the roll tight. Use the moisture from the rice to help seal the roll as you go.
- Cut and serve: Once rolled, use a sharp, wet knife to cut the roll into 6-8 pieces. Serve with soy sauce, wasabi, and sushi ginger, and enjoy with a cup of green tea.
Tips:
- For easier cleanup, consider wrapping your rolling mat with cling film before use.
- Keep a bowl of water nearby to wet your fingers and knife to prevent sticking.
- Experiment with different types of rolls, such as uramaki (inside-out rolls) or hosomaki (thin rolls with one filling).
Enjoy crafting your maki rolls, and don’t hesitate to customize them with your favorite ingredients!