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READY IN
30 mins
Maki Sushi Recipe

Maki Sushi

Graham

Recipe by  

Maki Sushi is a generic term used to describe any type of rolled sushi. A sushi roll consists of a layer of sushi rice, spread onto a toasted sheet of nori seaweed and filled with a variety of (usually raw) ingredients. It is then rolled into a cylinder and cut into smaller lengths. Maki sushi comes in three different sizes as follows.

Hoso-Maki are thin rolls that are made using half a sheet of toasted nori, ½ cup of sushi rice and one single ingredient (like smoked salmon, crab, raw fish or cucumber, for example). Hoso-Maki are the trickiest kind of Maki Sushi to make, so you should practice making them for yourself first before planning them for dinner guests.

Chu-Maki uses an entire sheet of nori, a cup of sushi rice and two or three different ingredients together, like avocado, sesame seeds, shiitake etc. This is easier to make than Hoso-Maki, but it's still worth practising before planning to make them for others.

Futo-Maki are big, wide rolls up to 2" (5cm) across. It's the King Kong of Maki Sushi! A cup and a half of sushi rice is spread onto a full sheet of toasted nori and topped with four or more ingredients. This is much easier to make and most people can create a presentable Futo-Maki first time round.

Nori Dried Seaweed

      Preparation Time: 30 Minutes


Ingredients for Maki Sushi

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 cups
cold Japanese Sushi Rice
 
various fillings of your choice
 
pickled ginger
2 teaspoons
wasabi paste
 
dark soy sauce

 

How to Cook Maki Sushi

  1. First of all, lay a sheet of Nori on a flat worktop. Sushi is 60% visual so keep it as simple as possible. The more you touch and poke the ingredients, the more you alter the natural appearance and flavor of the sushi.
  2. Spread the Sushi IngredientsThere is a very exact tradition of spreading the rice on the Nori that sushi chefs have studied for years. It's claimed that sushi masters can place the rice on the Nori and have all the rice grains laying the same direction (Hmmmm!). However, the principle is to spread Sushi Rice about the size of a tennis ball on the Nori without squashing the rice. Rice consists of individual grains (even when they hold together) and should be kept that way.
  3. You should then place the sushi ingredients thinly across the middle of the nori. Go easy until you get the hang of it. If you put too many ingredients in the middle, you will have a hard time rolling the sushi, which you should now do, using your hands to gently form a 'sausage of rice' surrounded by Nori.
  4. Gently Roll the Sushi IngredientsAfter you have rolled up the Sushi Rice, nori and ingredients, place a slightly wet sushi mat (you can get these at any Asian food store, or online) over the rolled up sushi and press evenly and gently, sliding your hands from side to middle. The idea is to create either an even circle or a square shape with your fingers. Press gently on all sides and, at the same time, in the middle. Then do the same on the outer edges of the sushi roll and then again in the middle until you have a good shape for the whole length.
  5. Now all you have to do is cut the sushi into lengths. I've found the easiest way is to slightly wet the blade of a sharp knife and then cut right in the middle of the sushi roll. Bring the two halves side by side and then cut the two sections into equal thirds. That way you will get six even size pieces in only 3 cuts.
  6. Place your sushi on a decorative plate or platter. Garnish with wasabi, pickled ginger and serve with a little soy sauce on the side for dipping.

    Some ideas for fillings are:
    Crab, Avocado, Cucumber, Tobiko (flying fish roe)
    Unagi (freshwater eel), Avocado, Carrots, Sesame seeds
    Shrimp, Avocado, Cucumber, Onions
    Smoked Salmon, Avocado, Cucumber
    Shrimp, Avocado, Cucumber, Cilantro (coriander), Hot Pepper
    Shrimp, Avocado, Cucumber, Basil
    VEGETARIAN:
    Sweet Tofu Pouches stuffed with Cucumber, Carrot, Onion
    Sweet Tofu, Avocado, Carrots
    Sweet Tofu, Avocado, Macadamia Nuts
    Sweet Tofu, Carrots, Cilantro (coriander), Crushed Peanuts, Garlic Powder, Hot Pepper
    Avocado, Cucumber, Carrot, Sesame seeds
    Avocado, Bell Pepper, Carrots, Cucumber, Cilantro (coriander)

    Other ingredients you can use are: deep-fried tofu, pickled daikon (Japanese radish), seasoned gourd strips, shiitake mushrooms, asparagus (cooked), red bell peppers, sun dried tomatoes.

    Try to pick contrasting colors; this is important because it makes the sushi appear vibrant and interesting. Use a rich red tuna beside a yellow omelet, or next to the green hues of an avocado or a cucumber. Be creative!


Graham GRAHAM'S HOT TIP:
If you want to make a Uramaki "Inside out roll", after spreading the rice on the Nori, just flip the nori/rice sheet over and place the ingredients on the other side. When you roll it up, keep the rice on the outside and the ingredients on the inside.
 
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