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Homemade Maki Sushi: A Step-by-Step Guide for Beginners
More recipes: Japanese recipes · Sushi recipes · All Asian recipes
50 Mintotal
4servings
–kcal
Japanese
CuisineHomemade Maki Sushi: A Step-by-Step Guide for Beginners
Laura Chen
4
30 Minuten
20 Minuten
Japanese
Main course
Sushi is one of Japan's best-known foods, and making it well takes precision, patience and good ingredients. It started as a way to preserve fish in fermented rice. Over the centuries it turned into the varied dish you find in sushi bars around the world. When you make sushi at home, you choose the fillings yourself and learn a good deal about Japanese food traditions along the way.
Good sushi depends on a few simple things: well-seasoned sushi rice, fresh fish and seafood, and careful presentation. Each step, from choosing the rice to the final cut, affects the result. This recipe covers maki sushi, the popular style where you roll rice and fillings in nori (seaweed). It works well for beginners and gives you a base to build on and experiment with.
Good sushi depends on a few simple things: well-seasoned sushi rice, fresh fish and seafood, and careful presentation. Each step, from choosing the rice to the final cut, affects the result. This recipe covers maki sushi, the popular style where you roll rice and fillings in nori (seaweed). It works well for beginners and gives you a base to build on and experiment with.
Ingredients
For the sushi rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
You also need:
- Nori sheets (seaweed)
- Wasabi
- Pickled ginger
- Soy sauce for dipping
- A bamboo rolling mat
For the filling:
- Sushi-grade fish (such as tuna or salmon), cut into strips
- Cucumber, cut into strips
- Avocado, cut into strips
- Cream cheese (optional)
Instructions
Make the sushi rice
- Rinse the sushi rice under running water until the water runs clear. This washes off excess starch so the rice doesn't turn gluey.
- Put the rinsed rice and the measured water in a rice cooker and cook according to the manufacturer's instructions. You can also use a pot: bring it to a boil, reduce the heat and simmer for 10 minutes. Take it off the heat and let it rest for 10 minutes without lifting the lid.
- While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan until the sugar and salt dissolve. Don't let it boil.
- Transfer the cooked rice to a wide bowl (wooden if you have one) and pour the vinegar mixture evenly over it. Fold it in gently with a wooden spoon or rice paddle, using a cutting motion so you don't crush the grains. Let the rice cool to room temperature.
Roll the sushi:
- Lay a nori sheet on the bamboo mat. Wet your hands so the rice doesn't stick to them, then spread a thin, even layer of sushi rice over the nori, leaving a narrow strip free along the top edge.
- Lay a line of fish, cucumber, avocado and, if you like, cream cheese across the middle of the rice.
- Use the bamboo mat to roll the sushi up tightly, keeping the filling in the center. Press the roll firmly so it holds its shape.
- Cut the roll into 6 to 8 pieces with a sharp, wet knife.
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More recipes: Japanese recipes · Sushi recipes · All Asian recipes