Maki Sushi Roll

🧂 Ingredients

• 2 cups Sushi rice (short-grain)(Rinse thoroughly until water runs clear.)
• 2.2 cups Water(For cooking the rice.)
• 60 ml Rice vinegar(About 1/4 cup.)
• 2 tbsp Granulated sugar
• 1 tsp Salt
• 8 Nori sheets(Full sheets, toasted if possible.)
• 1 Cucumber(Peeled, seeded, and cut into thin matchsticks (julienned).)
• 1 Avocado(Ripe but firm, pitted, peeled, and sliced into strips.)
• 200 g Sushi-grade fish (e.g., salmon, tuna)(Cut into thin strips, about 1/4 inch thick.)
• to taste Wasabi paste(For serving.)
• for serving Soy sauce(Preferably low-sodium.)
• optional Pickled ginger (gari)(For serving.)

👨‍🍳 Instructions

1. 1

   Cook the sushi rice: Rinse the rice under cold running water until the water is clear. Drain well. Combine rinsed rice and 2.2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Let stand, covered, for 10 minutes off the heat.

   ⏱️ 30 minutes (including resting)
2. 2

   Prepare the sushi vinegar: While the rice is cooking, gently heat the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt are dissolved. Do not boil. Remove from heat and let cool.

   ⏱️ 5 minutes
3. 3

   Season the rice: Transfer the hot, cooked rice to a large, non-metallic bowl. Gradually pour the cooled sushi vinegar mixture over the rice while gently "cutting" and folding the rice with a rice paddle or spatula. Fan the rice vigorously as you mix to cool it down quickly to room temperature (about body temperature) and give it a glossy sheen. Be careful not to mash the grains.

   ⏱️ 15 minutes
4. 4

   Assemble the roll: Place a bamboo sushi mat (makisu) on a clean, dry surface. Cover the mat with plastic wrap if you prefer easier cleanup. Place one sheet of nori, shiny side down, on the mat, aligning the bottom edge of the nori with the bottom edge of the mat. Moisten your hands with water to prevent sticking.

   ⏱️ 2 minutes
5. 5

   Spread the rice: Take about 3/4 cup of the seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch border bare along the top edge. Apply gentle pressure to create an even layer.

   ⏱️ 3 minutes
6. 6

   Add the fillings: Arrange your chosen fillings (cucumber, avocado, fish) in a horizontal line across the rice, about one-third of the way up from the bottom edge. Do not overfill, as this will make rolling difficult.

   ⏱️ 2 minutes
7. 7

   Roll the sushi: Lift the bottom edge of the bamboo mat (along with the nori and rice) and carefully roll it over the fillings, tucking the edge in tightly. Continue rolling, applying gentle, even pressure with the mat to create a firm, compact cylinder. Moisten the bare top edge of the nori with a little water to help seal the roll.

   ⏱️ 3 minutes
8. 8

   Cut and serve: Remove the roll from the mat. Moisten a very sharp knife with water. Slice the roll into 6-8 equal pieces, wiping the knife clean and re-moistening it between cuts for the cleanest results. Serve immediately with soy sauce, wasabi, and pickled ginger, if desired.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Rinsing sushi rice is crucial for removing excess starch, leading to perfectly textured rice.
• ✓Fanning the rice while seasoning helps it cool evenly and achieve a desirable glossy texture.
• ✓Keep your hands and knife slightly damp throughout the process to prevent sticking.
• ✓Don't overstuff your rolls; a moderate amount of filling makes for easier rolling and better-tasting sushi.
• ✓Use a very sharp knife and a sawing motion to cut the sushi cleanly without squishing it.

🔄 Variations

• Inside-out roll (uramaki): Spread rice over the entire nori sheet, then flip it onto the mat before adding fillings and rolling.
• Hand roll (temaki): Shape the nori into a cone and fill it by hand.
• Vegetarian rolls: Use ingredients like marinated tofu, shiitake mushrooms, or other cooked vegetables.

🥗 Nutrition

Per serving