Green Maki (6pz/pcs) Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine the rinsed rice with 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil, cover, reduce heat to low and simmer for 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.

Season rice

In a small bowl, mix 2 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Transfer cooked rice to a shallow wooden or nonreactive bowl. While rice is still hot, gently fold in the vinegar mixture with a wooden spatula using a cutting-and-turning motion to avoid crushing the grains. Fan or let rice cool to slightly warm (not cold) for about 10–15 minutes.

Peel the ripe avocado and remove the pit. Slice lengthwise into 6 even thin slices (or thin strips) so each maki piece will get one slice. If using cucumber, cut 1/4 cup cucumber into matchsticks about the length of the roll (trim to 6–8 cm).

Place a sheet of nori on the bamboo sushi mat with the shiny side down (dull side up). If you prefer inside-out style (rice on the outside), skip this step and lay plastic on the mat and proceed with rice on the outside — this recipe uses traditional nori-out maki.

Wet your hands lightly with water (to prevent rice sticking). Take about 3/4 of the prepared sushi rice (approximately 3/4 cup) and spread it evenly over the nori sheet, leaving a 1 cm (1/2 inch) strip at the top edge of the nori free of rice to seal the roll. Press rice gently but firmly so it adheres.

Sprinkle 1 tsp sesame seeds evenly over the rice if you want a bit of texture and flavor. Flip the nori sheet over so the rice side is down and the nori side is up (filling will be placed on the nori).

Lay the avocado slices in a line across the nori about 2 cm from the bottom edge. Add cucumber matchsticks alongside the avocado if using. Keep fillings centered and not overfilled.

Use the bamboo mat to roll: lift the bottom edge of the mat and nori, fold it tightly over the filling, tuck the filling in and continue to roll forward, pressing gently to form a firm cylinder. When you reach the uncovered edge of nori, moisten it lightly with water to seal the seam.

Transfer the roll to a cutting board. With a sharp knife moistened with water (wipe and re-moisten between cuts to prevent sticking), cut the roll into 6 equal pieces. Use a single clean cut per piece rather than a sawing motion for cleaner edges.

Arrange the 6 pieces (6 pz/pcs) on a plate. Serve with soy sauce, pickled ginger and wasabi on the side. Optionally garnish with an extra sprinkle of sesame seeds.