How to make a Maki Sushi Roll

Maki sushi, or rolled sushi, is a classic Japanese dish featuring sushi rice, seaweed, and a variety of fillings. This recipe provides a comprehensive guide to making delicious maki sushi at home.

The most important ingredient in any sushi is the rice. Japanese short-grain rice is the real deal and of course the authentic rice. The other key ingredient is a rice vinegar which is used to flavour the rice. I think it is best to make your own however you can buy sushi rice vinegar if you have a specialist grocer to hand.

Equipment

1. Rice Cooker or Pot: For cooking sushi rice. I would look for a sushi rice cooker because they are designed primarily for this job. You can of course use other rice cookers that have a sushi rice option but checking various chefs out for their expert advice indicates the former is ideal. I actually still cook mine but I’m rather old-fashioned in this regard.
2. Bamboo Mat (Makisu): For rolling sushi.
3. Plastic Wrap: To cover the bamboo mat and prevent sticking.
4. Sharp Knife: Essential for cutting the sushi rolls cleanly.
5. Wooden Spoon or Rice Paddle: For mixing and spreading the rice.
6. Large Bowl: For mixing the rice and vinegar.
7. Fan or Handheld Fan: To cool the rice quickly.
8. Small Bowl of Water: For wetting your hands and knife, preventing sticking.
9. Cutting Board: For preparing ingredients and cutting the rolls.
10. Cling Film: Optional, for covering the bamboo mat.

Ingredients

Sushi Rice

• 2 cups sushi rice
• 2 cups water (for cooking rice)
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Fillings (Choose Your Favorites)

• Fish: Sashimi-grade tuna, salmon, or other seafood (about 200g)
• Vegetables: Cucumber, avocado, bell pepper, carrot (thinly sliced)
• Additional Options: Pickled radish (takuan), cream cheese, cooked shrimp, imitation crab, or tofu

Other

• Nori Sheets: 5-6 sheets
• Soy Sauce: For dipping
• Wasabi: Optional, for a spicy kick
• Pickled Ginger: For cleansing the palate

Preparation Time

• Sushi Rice Preparation: 30 minutes (cooking and cooling)
• Ingredient Preparation: 15-20 minutes
• Rolling and Cutting: 10-15 minutes per roll
• Total Time: Approximately 1 hour

Preparation

1. Prepare Sushi Rice

1. Rinse the Rice: Place 2 cups of sushi rice in a fine-mesh sieve and rinse relatively carefully under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice: Combine the rice and 2 cups of water in a rice cooker or pot. If using a pot, bring the water to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
3. Season the Rice: In a small saucepan, combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt. Heat until the sugar and salt dissolve. Do not boil.
4. Mix the Rice: Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice. Use a wooden spoon or rice paddle to gently fold the rice, ensuring even distribution. Fan the rice while mixing to cool it quickly and give it a glossy finish.

2. Prepare Fillings

1. Fish and Vegetables: Slice sashimi-grade fish, cucumber, avocado, and other chosen ingredients into thin strips.
2. Additional Fillings: Prepare any additional fillings like pickled radish, cream cheese, or imitation crab.

3. Assemble the Maki Sushi

1. Prepare the Bamboo Mat: Place a sheet of plastic wrap over the bamboo mat. This helps prevent sticking and makes cleaning easier.
2. Place the Nori: Lay a sheet of nori on the mat, shiny side down.
3. Add Rice: Wet your hands in the small bowl of water to prevent the rice from sticking. Take a handful of rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
4. Add Fillings: Place the chosen fillings in a line along the bottom edge of the rice. Be careful not to overfill, as this can make rolling difficult.

4. Roll the Sushi

1. Rolling Technique: Use the bamboo mat to lift the bottom edge of the nori and rice over the fillings. Gently but firmly roll the mat forward, keeping the roll tight. Apply gentle pressure along the roll to shape it.
2. Seal the Roll: When you reach the exposed edge of the nori, moisten it with a little water to help it seal. Press the seam gently to close the roll.

5. Cut the Maki Sushi

1. Prepare to Cut: Wet the sharp knife with water to prevent sticking. Wipe the knife clean between cuts.
2. Cut the Roll: Slice the roll into 6-8 equal pieces. Start by cutting the roll in half, then cut each half into thirds or quarters.

6. Serve

1. Presentation: Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
2. Garnishing: You can also add sesame seeds or tobiko (fish roe) on top for extra flavor and visual appeal.

Tips and Variations

• Uramaki (Inside-Out Rolls): For inside-out rolls, place a layer of plastic wrap over the bamboo mat, spread the rice on the nori, then flip it over so the rice is on the outside before adding fillings.
• Temaki (Hand Rolls): For a simpler option, use the same ingredients but roll them into a cone shape by hand without the mat.
• Experiment with Fillings: Feel free to mix and match ingredients to find your favorite combinations. Popular choices include spicy tuna, California rolls, and vegetable rolls.
• Slicing Fish: Always use sashimi-grade fish and slice it against the grain for the best texture.

Storage

• Freshness: Maki sushi is best enjoyed fresh. If you need to store it, wrap the rolls tightly in plastic wrap and refrigerate for up to 24 hours. However, the texture of the rice and nori may change.