Makizushi (Maki Roll)
Seafood
Seafood
4 servings
250 cal/serving
Instructions
1
Step 1
Place the sushi roller (makisu) on a cutting board.
2
Step 2
If making inside-out rolls, wrap the roller in a double layer of plastic wrap to prevent rice from sticking.
3
Step 3
Place a sheet of nori on the roller, shiny side down.
Nori sheets
4
Step 4
Dampen your hands with water.
Water
5
Step 5
Take prepared sushi rice and spread a fistful centered on the nori to about 6 mm thick, leaving a 2 cm gap.
Prepared sushi rice
6
Step 6
If making an inside-out roll, flip the nori and rice onto the roller so the rice faces out and the nori faces you.
Prepared sushi riceNori sheets
7
Step 7
Arrange your primary fillings in a row in the middle of the rice.
FillingsSalmonTunaCucumberAvocado
8
Step 8
Use the roller to roll the nori away from you, keeping the fillings tucked beneath the roll.
Nori sheetsFillings
9
Step 9
When the roll end meets, compact the roll slightly to seal using the roller, avoiding excessive pressure.
Prepared sushi riceNori sheets
10
Step 10
Fix the ends by poking about ½ inch out from one side of the mat and pressing it with the heel of your hand.
11
Step 11
Remove the maki from the roller and place it on the cutting board.
12
Step 12
Wet a sharp knife with water and slice the roll from the center outward into 5, 6, or 8 pieces.
Water
13
Step 13
If inside-out roll, sprinkle sesame seeds on the exterior rice.
Sesame seedsPrepared sushi rice
14
Step 14
Serve with soy sauce for dipping and optional pickled ginger, wasabi and green tea.
Soy saucePickled gingerWasabi pasteGreen tea
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.