Jul 14 2026
Restaurants›Kawamoto Store›Maki Sushi (whole Not Cut) Recipe

Maki Sushi (whole Not Cut) Recipe

Inspired by Kawamoto Store
Time1h
Serves4

Make Maki Sushi (whole Not 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

Sushi Fillings

Dipping Sauce

Method

Prepare Sushi Rice

  1. 1

    Rinse the Sushi Rice

    Place sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit covered for another 10 minutes.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done, transfer it to a large bowl, gently fold in the vinegar mixture, and let cool to room temperature.

Prepare Fillings

  1. 4

    Slice the Vegetables

    Cut the cucumber and avocado into thin strips. Set aside.

  2. 5

    Prepare Crab Meat

    If using whole crab meat, shred it into bite-sized pieces. If using imitation crab, break it into strips.

Assemble Maki Sushi

  1. 6

    Lay Nori on Bamboo Mat

    Place a sheet of nori, shiny side down, on a bamboo sushi mat.

  2. 7

    Spread the Rice

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

  3. 8

    Add Fillings

    Lay strips of cucumber, avocado, and crab meat horizontally across the center of the rice.

  4. 9

    Roll the Sushi

    Using the bamboo mat, start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the top edge of the nori.

  5. 10

    Seal the Roll

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

Serving

  1. 11

    Slice the Sushi

    Using a sharp knife, slice the whole roll into 6-8 pieces. Clean the knife between cuts to ensure clean edges.

  2. 12

    Prepare Dipping Sauce

    Serve soy sauce in a small bowl with a dab of wasabi and pickled ginger on the side.

  3. 13

    Enjoy!

    Serve the sliced maki sushi on a plate and enjoy with the dipping sauce.

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