Classic Maki Recipe
Cabo Roll, Cali Roll, Crunchy Blue, Crunchy L.A., Just Shrimp Tempura Maki, Negi Yellowtail, Philadelphia, Rainbow Roll, Sake, Spicy Sake, Spicy Tako, Spicy Tekka, Spider Maki, Tekka
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Ingredients
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Maki Ingredients
Method
Maki Preparation
- 1
Prepare Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, let it cool slightly and mix with rice vinegar, sugar, and salt. Set aside.
- 2
Prepare Fillings
Julienne cucumber and avocado. If using shrimp tempura, prepare it according to package instructions. If making a Philadelphia roll, slice cream cheese into thin strips.
- 3
Rolling the Maki
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
- 4
- 5
Roll the Maki
Lift the bamboo mat and roll the nori away from you, tucking the fillings in tightly as you go. Roll until you reach the border, then moisten the edge with water to seal.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi. Optionally, drizzle with eel sauce or top with tempura flakes.
