Classic Sushi Rolls (Maki)
These homemade sushi rolls feature perfectly seasoned sushi rice and your choice of fresh fillings, all wrapped in nori seaweed. It's a fun and customizable way to enjoy this Japanese classic at home. The key is in the vinegared rice.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 566 kcal
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 cupsushi rice, uncooked
- 2.5 cupwater
- 6 pcsnori seaweed
sushi vinegar
- 4 tbsprice vinegar
- 2 tbspsugar
- 1 tspsalt
fillings
- 1 pcscucumber, julienned
- 1 pcsavocado, sliced
- 100 gsmoked salmon, thinly sliced
for serving
- 4 tbspsoy sauce(optional)
- 2 tspwasabi(optional)
- 2 tbsppickled ginger(optional)
Equipment
bamboo sushi mat · sharp knife · rice paddle · saucepan · large bowl · lid
The method
Step by step
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear; this usually takes 5-7 rinses.
About 5 min
Cook’s note: Rinsing removes excess starch, which is crucial for fluffy, non-sticky rice.
- 2
Combine the rinsed sushi rice and water in a medium saucepan with a tight-fitting lid.
- 3
Bring the rice to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during simmering.
- 4
Remove the saucepan from heat and let it rest, covered, for another 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to steam and absorb remaining moisture.
- 5
While the rice rests, prepare the sushi vinegar by combining the rice vinegar, sugar, and salt in a small bowl; stir until the sugar and salt are fully dissolved.
About 5 min
Cook’s note: You can gently warm the vinegar mixture to help dissolve the sugar and salt faster, but ensure it cools before mixing with rice.
- 6
Transfer the cooked rice to a large, non-metallic bowl or a wooden hangiri.
Cook’s note: A wooden bowl helps absorb excess moisture, preventing soggy rice.
- 7
Pour the sushi vinegar evenly over the rice and gently fold it in using a cutting motion with a rice paddle or spatula, being careful not to mash the grains.
About 5 min
Cook’s note: Fan the rice while mixing to cool it down quickly and give it a glossy appearance.
- 8
Allow the seasoned sushi rice to cool to room temperature, uncovered, for about 15 minutes.
About 15 min
Cook’s note: Do not refrigerate the rice as it can dry out.
- 9
Lay a sheet of nori seaweed, shiny side down, on a bamboo sushi mat.
- 10
Lightly wet your hands with water to prevent sticking, then spread a thin, even layer of 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, as this can make it gummy.
- 11
Arrange your desired fillings, such as cucumber, avocado, and smoked salmon, in a line across the center of the rice.
About 1 min
Cook’s note: Don't overfill, or the roll will be difficult to close.
- 12
Using the bamboo mat, carefully lift the edge closest to you and roll it tightly over the fillings, pressing down gently to create a compact cylinder.
About 1 min
Cook’s note: Apply even pressure to ensure a firm roll.
- 13
Continue rolling until the bare strip of nori is reached, then moisten that edge with a little water to seal the roll.
About 1 min
- 14
Repeat for the remaining nori sheets and fillings.
About 10 min
- 15
Using a sharp, wet knife, slice each sushi roll into 6-8 pieces.
About 3 min
Cook’s note: Wipe the knife clean between cuts to prevent sticking and ensure clean slices.
- 16
Serve immediately with soy sauce, wasabi, and pickled ginger, if desired.
Per serving
Nutrition
- Calories
- 566kcal
- Protein
- 15.3g
- Carbs
- 108.1g
- Fat
- 7.2g
- Fibre
- 3.6g
- Sugar
- 8.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Sushi is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator.
Sushi is typically eaten cold; reheating is not recommended as it will alter the texture of the rice and fillings.
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