Want to learn how to make our own Maki Rolls (Makizushi)? Try this easy recipe at home, you won’t be disappointed!
Ingredients
- 4 nori sheets
- 4 cups (2kg) sushi rice, cooked (made in Bamboo Steamer)
- 1 medium avocado, peeled, pitted, and sliced into 1/4″ (0,7cm) thick pieces
- 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
- 4 crab sticks, sliced lengthwise
- 1⁄2 lemon, juiced
- 1⁄3 cup (50g) sesame seeds, toasted
For serving:
- Pickled ginger
- Wasabi
- Soy sauce
Directions
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1” (2,5cm) from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet.
- Wet your hands in cool water and take 1/2 cup (125g) of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori.
- Be sure to leave about 1/2″ (1,3cm) of nori on the furthest edge uncovered so you will be able to seal the roll.
- Press the rice down firmly but gently, and sprinkle sesame seeds on the rice.
- Place cucumber, avocado and crab sticks in the center of the sheet.
- Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you.
- Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
- The nori should stick to itself when the roll is complete; if it doesn’t, use a cornstarch slurry to moisten it.
- Pull away the mat and set aside.
- Cover with a damp cloth.
- Repeat until all of the rice has been used.
- Cut each roll into 6 pieces.
- Serve with pickled ginger, wasabi and soy sauce.
どうぞめしあがれ! Enjoy!
