Massago Maki Recipe

Rinse and Cook Rice

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spatula. Let the rice cool to room temperature.

Slice Vegetables

Using a sharp knife, cut the cucumber into thin strips. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin strips.

Prepare Sushi Rolling Station

Lay out a bamboo sushi mat on a clean, flat surface. Place a sheet of nori, shiny side down, on the mat.

Spread Rice

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

Add Fillings

Place a line of cucumber and avocado strips horizontally across the center of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, lift the edge of the mat closest to you and begin to roll it away from you, over the fillings. Press gently but firmly to shape the roll. Continue rolling until you reach the bare edge of nori. Wet the edge with water to seal the roll.

Slice the Roll

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Top with Masago

Sprinkle the masago over the top of the sliced rolls for added flavor and texture.

Presentation

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