Jul 14 2026
Restaurants›Kawamoto Store›Maki Sushi (whole Cut) Recipe

Maki Sushi (whole Cut) Recipe

Inspired by Kawamoto Store
Time1h
Serves4

Make Maki Sushi (whole Cut) 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

Assembly

Method

Preparing Sushi Rice

  1. 1

    Rinse the Rice

    In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.

  2. 2

    Cook the Rice

    Combine the rinsed 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 15-20 minutes until the rice is cooked and water is absorbed.

  3. 3

    Season the Rice

    In a small bowl, mix the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl, pour the vinegar mixture over the rice, and gently fold to combine. Let it cool to room temperature.

Preparing Fillings

  1. 4

    Prepare the Fillings

    Slice the fresh tuna into long strips. Cut the cucumber and avocado into thin slices or strips, depending on your preference.

Rolling the Sushi

  1. 5

    Prepare the Rolling Station

    Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on top of the mat.

  2. 6

    Spread the Rice

    Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

  3. 7

    Add Fillings

    Place a few strips of tuna, cucumber, and avocado horizontally across the center of the rice.

  4. 8

    Roll the Sushi

    Using the bamboo mat, carefully lift the edge of the mat closest to you and begin rolling it away from you, pressing gently to form a tight roll. Continue rolling until you reach the bare edge of the nori.

  5. 9

    Seal the Roll

    Moisten the bare edge of the nori with a little water to help seal the roll. Press gently to secure.

  6. 10

    Slice the Roll

    Using a sharp knife, slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep it clean.

Serving

  1. 11

    Final Touches

    Sprinkle sesame seeds over the sliced sushi for added flavor and presentation.

  2. 12

    Serve

    Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

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