Maki Sushi Rolls
This recipe guides you through making classic maki sushi rolls at home. Fresh ingredients are rolled tightly with seasoned sushi rice and nori, then sliced into bite-sized pieces. It's a fun and customizable meal perfect for sharing.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 391 kcal
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 300 gsushi rice, uncooked
- 6 pcsnori sheet
for rice
- 360 mlwater
for seasoning rice
- 45 mlrice vinegar
- 15 gsugar
- 2.5 gsalt
filling
- 0.5 pcscucumber, julienned
- 1 pcsavocado, sliced
- 1 pcscarrot, julienned
- 100 gsmoked salmon, sliced into strips(optional)
for serving
- 30 mlsoy sauce(optional)
- 5 gwasabi(optional)
- 10 gpickled ginger(optional)
Equipment
bamboo sushi mat · sharp knife · rice paddle · saucepan · large bowl · whisk · small bowl
The method
Step by step
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear.
About 5 min
Cook’s note: This step removes excess starch and is crucial for proper sushi rice texture.
- 2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
About 18 min
Cook’s note: Do not lift the lid during cooking to keep the steam inside.
- 3
Remove the saucepan from heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This allows the rice to fully absorb the remaining moisture.
- 4
While the rice rests, prepare the sushi vinegar by whisking together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved.
About 2 min
- 5
Transfer the cooked rice to a large, non-metallic bowl or a wooden hangiri. Pour the sushi vinegar evenly over the rice.
About 1 min
- 6
Using a rice paddle or wooden spoon, gently fold and cut the rice with a fanning motion to cool it down and evenly distribute the seasoning. Avoid mashing the rice.
About 5 min
Cook’s note: Fanning helps cool the rice quickly, preventing it from becoming sticky and giving it a glossy appearance.
- 7
Prepare your fillings by julienning the cucumber and carrot, and slicing the avocado and smoked salmon into thin strips.
About 10 min
Cook’s note: Cut ingredients to a similar size for even rolls.
- 8
Place a bamboo sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat.
- 9
Dip your hands in water to prevent sticking, then spread a thin, even layer of seasoned sushi rice over about two-thirds of the nori, leaving a 1-inch strip bare at the top.
About 2 min
Cook’s note: Don't press the rice too firmly, keep it light and airy.
- 10
Arrange a small amount of your chosen fillings (cucumber, avocado, carrot, smoked salmon) horizontally across the center of the rice.
About 1 min
Cook’s note: Do not overfill, as it will make rolling difficult.
- 11
Lift the edge of the bamboo mat closest to you, and carefully roll it over the fillings, pressing gently to create a tight cylinder.
About 1 min
Cook’s note: Apply even pressure as you roll to ensure a firm, compact sushi roll.
- 12
Continue rolling, tucking the nori and fillings tightly with the mat as you go, until the roll is complete. Moisten the bare strip of nori with a little water to seal the roll.
About 1 min
- 13
Repeat with the remaining nori, rice, and fillings.
About 10 min
- 14
Using a sharp, damp knife, slice each sushi roll into 6-8 bite-sized pieces.
About 3 min
Cook’s note: Wipe the knife blade with a damp cloth between cuts to prevent sticking.
- 15
Serve immediately with soy sauce, wasabi, and pickled ginger, if desired.
Per serving
Nutrition
- Calories
- 390.5kcal
- Protein
- 11.6g
- Carbs
- 69.7g
- Fat
- 7g
- Fibre
- 3.5g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover maki sushi in an airtight container in the refrigerator.