Makimono Chef Recipe
Make Makimono Chef Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings
Dipping Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker or a pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, drizzle the vinegar mixture over it, and gently fold the rice to combine. Let it cool to room temperature.
Prepare Fillings
- 4
Assemble the Makimono
- 5
Prepare the Nori
Lay a bamboo sushi mat on a clean surface. Place a sheet of nori, shiny side down, on the mat.
- 6
Add Rice
Wet your hands to prevent sticking. Take a handful of sushi rice (about 1/2 cup) and evenly spread it over the nori, leaving a small border at the top.
- 7
- 8
Roll the Sushi
Lift the edge of the bamboo mat closest to you and begin to roll it away from you, pressing gently to keep it tight. Continue rolling until you reach the border of the nori. Use a little water to seal the edge.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Prepare Dipping Sauce
- 10
Combine Ingredients
In a small bowl, mix soy sauce with wasabi to taste. Serve with pickled ginger on the side.