Classic Japanese Sushi Rolls (Maki)
Master the art of sushi at home with these classic maki rolls filled with fresh fish and vegetables.
Ingredients
Ingredients:
- 2 cups sushi rice
- 4 sheets nori
- Fresh tuna or salmon, sliced
- 1 cucumber, sliced
- Pickled ginger, wasabi, soy sauce
Instructions
Cook the Rice
Wash the sushi rice until the water runs clear. Cook with slightly less water than usual, then fold in rice vinegar, sugar, and salt while still warm.
Prep the Fillings
Slice the fresh fish and cucumber into long, thin strips. Ensure everything is organized and within reach of your rolling station.
Position the Nori
Place a sheet of nori, shiny side down, on a bamboo rolling mat. Keep a small bowl of vinegared water nearby to dampen your fingers.
Spread the Rice
Gently spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Don't press the rice down; keep it airy.
Fill and Roll
Lay the fish and cucumber strips across the center of the rice. Using the mat, roll the nori tightly from the bottom, pressing firmly as you go.
Slice and Serve
Use a very sharp, wet knife to slice the roll into 6-8 even pieces. Serve with pickled ginger, wasabi, and high-quality soy sauce.
Nutrition Facts
* Based on a 2,000 calorie diet.