Makizushi Sushi Rolls

Makizushi, a traditional Japanese rolled sushi, is a vibrant and delicious dish made with vinegared rice, nori, and a variety of fresh fillings. This recipe is easy to follow and perfect for creating an impressive meal for family and friends.

Prep Time 45

Cook Time 20

Total Time 1 5

Servings People

Ingredients

Sushi Rice:

2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt

Makizushi:

4 sheet nori seaweed
200 g salmon or tuna sashimi grade, sliced into thin strips
1 medium ripe avocado sliced
1 medium cucumber julienned
1 medium carrot julienned
4 large crab sticks sliced into thin strips (optional)
soy sauce for dipping
Wasabi
pickled ginger for serving

Instructions

Rinse the sushi rice under cold water until the water runs clear.
2 cups sushi rice
Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low for about 20 minutes until the water is absorbed.
2 1/2 cups water
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Do not boil.
1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a spatula, ensuring the rice is evenly coated. Let the rice cool to room temperature.
Place a bamboo sushi rolling mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
4 sheet nori
Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of sushi rice over the nori, leaving about 2cm at the top edge.
Arrange your chosen fillings (fish, avocado, cucumber, carrot, crab sticks) in a line across the centre of the rice.
200 g salmon, 1 medium ripe avocado, 1 medium cucumber, 1 medium carrot, 4 large crab sticks
Carefully lift the edge of the mat closest to you and begin rolling the nori and rice over the fillings, applying gentle pressure to form a tight roll. Continue rolling until you reach the exposed edge of the nori. Seal the roll by pressing gently.
Using a sharp knife, slice the roll into 6-8 bite-sized pieces. Repeat with the remaining ingredients.
Arrange the sliced Makizushi on a serving platter.
Serve with soy sauce, wasabi, and pickled ginger on the side.
soy sauce, Wasabi, pickled ginger

Nutrition