Maki Combination Recipe
4 roll special, comes with california roll, tuna roll, eel cucumber roll & salmon roll
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Ingredients
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California Roll
Tuna Roll
Eel Cucumber Roll
Salmon Roll
Method
California Roll
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, mix in rice vinegar, sugar, and salt while the rice is still warm. Let cool.
- 2
- 3
Assemble the Roll
Place a sheet of nori on a bamboo mat. Spread a thin layer of sushi rice on the nori, leaving a 1-inch border at the top. Lay the crab, avocado, and cucumber in the center of the rice.
- 4
Roll it Up
Using the bamboo mat, roll the nori tightly away from you, applying gentle pressure. Seal the edge with a bit of water.
- 5
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces and set aside.
Tuna Roll
- 6
Prepare the Sushi Rice
Use any leftover sushi rice from the California roll preparation, ensuring it is at room temperature.
- 7
Prepare the Filling
Cut the fresh tuna into long strips.
- 8
Assemble the Roll
Place a nori sheet on the bamboo mat. Spread a thin layer of sushi rice, leaving a 1-inch border at the top. Lay the tuna in the center of the rice.
- 9
Roll it Up
Roll the nori tightly using the bamboo mat and seal the edge with water.
- 10
Slice the Roll
Slice the roll into 6-8 pieces and serve with soy sauce and wasabi.
Eel Cucumber Roll
- 11
Prepare the Sushi Rice
Use any leftover sushi rice from previous rolls. Ensure it is at room temperature.
- 12
Prepare the Filling
Slice the cucumber into thin strips and have the cooked eel ready.
- 13
Assemble the Roll
Place a nori sheet on the bamboo mat. Spread sushi rice thinly, leaving a 1-inch border. Lay the eel and cucumber in the center.
- 14
Roll it Up
Roll tightly using the bamboo mat and seal the edge with water.
- 15
Slice the Roll
Slice into 6-8 pieces and serve with soy sauce.
Salmon Roll
- 16
Prepare the Sushi Rice
Use any leftover sushi rice from previous rolls. Ensure it is at room temperature.
- 17
Prepare the Filling
Cut the fresh salmon into long strips.
- 18
Assemble the Roll
Place a nori sheet on the bamboo mat. Spread sushi rice, leaving a 1-inch border. Lay the salmon in the center.
- 19
Roll it Up
Roll tightly and seal the edge with water.
- 20
Slice the Roll
Slice into 6-8 pieces and serve with soy sauce and wasabi.
