Maki Rolls Recipe
Traditional rolled sushi with various fillings.
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Ingredients
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Sushi Rice
Fillings
Nori and Condiments
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or a pot, combine rinsed sushi rice and water. If using a pot, bring to a boil, then reduce heat to low and cover. Cook for about 18-20 minutes until rice is tender.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Preparing Fillings
- 4
- 5
Prepare Crab Filling
If using real crab meat, shred it into bite-sized pieces. If using imitation crab, cut it into strips.
- 6
Prepare Cream Cheese
Soften cream cheese at room temperature for easy spreading.
Assembling Maki Rolls
- 7
Lay Out Nori
Place a bamboo sushi mat on a clean, flat surface. Lay a sheet of nori, shiny side down, on the mat.
- 8
Spread Sushi Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
Add Fillings
Layer your chosen fillings (cucumber, avocado, carrot, crab meat, and cream cheese) in a line across the center of the rice.
- 10
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and start rolling it away from you, pressing gently but firmly to keep the roll tight. Roll until the border of nori is reached. Moisten the edge with a little water to seal.
- 11
Cut the Rolls
Using a sharp knife, cut the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serving
- 12
Plate the Sushi
Arrange the cut maki rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
