Sushi Rolls (Maki-zushi)

🕒 Prep: 40 min
🔥 Cook: 1 hour
🍽 Serves: 4
★★★★★
1 Review

If you’ve ever marveled at the delicate beauty of sushi rolls, it’s time to roll up your sleeves and make them at home. These Sushi Rolls, or Maki-zushi, are not only a feast for the eyes but also a delight for the taste buds, combining fresh fish and crisp vegetables encased in nori and perfectly seasoned rice.

Ingredients for Sushi Rolls (Maki-zushi)

The heart of any good sushi is the rice. Sushi rice forms the foundation, bringing a slightly sticky texture that holds everything together. The seasoning mixture of rice vinegar, sugar, and salt adds that essential tangy-sweet balance.

Nori seaweed provides both structure and that unique umami taste. For the filling, fresh tuna and salmon offer rich, buttery flavors, while cucumber adds a refreshing crunch. Avocado brings a creamy texture that contrasts beautifully with the other ingredients.

Tips & Tricks

  • Use a very sharp knife to prevent tearing the nori and smashing the roll.
  • Keep your hands moist while handling the rice to prevent it from sticking.
  • Feel free to experiment with filling ingredients like crab sticks or shrimp tempura.
  • A bamboo sushi mat is a game-changer for rolling tight, even sushi.

Serving Suggestions

Sushi rolls are best enjoyed fresh, paired with a light miso soup or a crisp seaweed salad. A chilled sake or green tea complements the flavors beautifully. For an added touch, serve with a small dish of soy sauce for dipping, and a side of pickled ginger and wasabi to cleanse the palate between bites.

Frequently Asked Questions

What if I don’t have a rice cooker?
You can cook sushi rice on the stovetop. Just use the same rice-to-water ratio and cook on low heat until the water is absorbed.
Can I make sushi rolls in advance?
Sushi is best enjoyed fresh, but you can prepare ingredients ahead of time. Assemble the rolls just before serving.
How do I prevent the rolls from falling apart?
Rolling the sushi tightly and sealing the edge with water are key to keeping it intact.

Sushi Rolls (Maki-zushi) Recipe Walkthrough

Start by rinsing the sushi rice under cold water. This step is crucial to remove excess starch, ensuring that the rice doesn’t end up gummy. Once the water runs clear, drain the rice thoroughly.

Next, combine the rice with water in a rice cooker. Follow your cooker’s instructions, and soon you’ll have perfectly cooked rice. While the rice cooks, heat the rice vinegar, sugar, and salt in a small saucepan over low heat until everything dissolves. Let this mixture cool.

Once the rice is cooked, transfer it to a large bowl. Gently fold in the vinegar mixture, using a wooden paddle or spatula. It’s essential to be gentle here to maintain the rice’s texture. Fan the rice until it’s room temperature — a little patience goes a long way.

Now, for the fun part! Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down. Wet your hands to prevent sticking and spread a thin layer of rice over the nori, leaving a one-inch border at the top.

Arrange your tuna, salmon, cucumber, and avocado along the bottom edge of the rice. Roll the nori over the filling using the mat, pressing gently to shape it into a tight roll. Moisten the top edge of the nori with water to seal the roll.

With a sharp knife, slice the roll into 6-8 pieces. Wiping the knife with a damp cloth between cuts ensures clean slices. Serve your beautiful sushi rolls with soy sauce, pickled ginger, and wasabi for dipping.

Why You'll Love This Recipe

  • Authentic taste that rivals your favorite sushi spot.
  • Fresh ingredients make each bite a delight.
  • Perfect for impressing guests or enjoying a quiet evening in.
  • Customizable with your favorite fillings.
  • Fun and rewarding to make once you get the hang of it.

Ingredients

2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
5 sheets nori seaweed
4 oz fresh tuna, sliced into strips
4 oz fresh salmon, sliced into strips
1 cucumber, julienned
1 avocado, sliced
Soy sauce, for dipping
Pickled ginger, for serving
Wasabi, for serving

Step-by-step Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, let it cool slightly.
3. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Remove from heat and let it cool.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden paddle or spatula. Fan the rice to room temperature.
5. Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
6. Wet your hands to prevent sticking, then spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
7. Arrange the tuna, salmon, cucumber, and avocado in a line along the bottom edge of the rice.
8. Using the sushi mat, carefully roll the nori over the filling, pressing gently to shape it into a tight roll.
9. Moisten the top border of the nori with water to seal the roll.
10. Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
11. Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.

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