Homemade Sushi and Maki

Ingredients

Preparation

1. 1

   Rinse the rice

   Rinse the rice several times under cold water until the water is almost clear. Drain and let it rest for 20 minutes.

2. 2

   Cook the rice

   Place the rice and water in a saucepan. Cover, bring to a boil, then cook over very low heat for 12 minutes. Remove from the heat and let it rest for 10 minutes without lifting the lid.

3. 3

   Prepare the seasoning

   Gently heat the rice vinegar with the sugar and salt until fully dissolved, without bringing it to a boil.

4. 4

   Season the rice

   Transfer the hot rice to a large dish. Pour over the seasoning and gently mix with a spatula using cutting motions. Let it cool to room temperature.

5. 5

   Prepare the fillings

   Slice part of the salmon and tuna into thin slices for the sushi. Cut the remaining fish into sticks. Also cut the avocado and cucumber into sticks.

6. 6

   Shape the sushi

   Moisten your hands, take about 20 g of rice, and shape it into a small oval. Add a small amount of wasabi and place a slice of salmon or tuna on top.

7. 7

   Prepare the maki

   Place a sheet of nori on a bamboo rolling mat with the shiny side facing down. Spread a thin layer of rice, leaving a 2 cm strip uncovered along the top edge.

8. 8

   Fill the maki

   Arrange sticks of salmon or tuna, avocado, and cucumber in the center. Add a few sesame seeds to taste.

9. 9

   Roll the maki

   Roll the sheet tightly using the bamboo mat while holding the filling in place. Lightly moisten the uncovered edge to seal the roll.

10. 10

    Slice

    Cut each roll into 6 to 8 even pieces using a damp, very sharp knife.

11. 11

    Serve

    Arrange the sushi and maki on a serving platter and serve with soy sauce, wasabi, and pickled ginger.

Tips & tricks

• Use Japanese short-grain rice to achieve a sticky and tender texture.
• Regularly moisten your hands with lightly vinegared water to prevent the rice from sticking.
• Use sashimi-grade fish and keep it refrigerated until assembly.
• Use a very sharp knife and wipe it clean between each cut.
• Do not overfill the maki to make rolling easier.

Variations

• Replace the raw fish with smoked salmon, cooked shrimp, or imitation crab.
• Prepare vegetarian maki with avocado, cucumber, carrot, and tofu.
• Add cream cheese for a creamier version.
• Make California rolls with the rice on the outside and sesame seeds.

Storage

Sushi and maki are best enjoyed the same day they are made. Store them in an airtight container in the refrigerator for up to 12 hours, without freezing. Remove them from the refrigerator 10 minutes before serving so the rice regains a softer texture.

Nutrition facts(per serving)

What to serve with this recipe?

• Miso soup
• Seaweed salad
• Edamame
• Green tea
• Gyoza

Frequently asked questions