Maki Amazonico Recipe

Rinse the sushi rice under cold water until the water runs nearly clear. Drain well.

Combine rinsed rice and 240 ml water in a tight-fitting saucepan. Let sit 30 minutes (optional) then bring to a gentle boil over medium heat. Once boiling, reduce to the lowest heat, cover, and cook for 12–15 minutes without lifting the lid. Remove from heat and let steam, covered, for 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer cooked rice to a large shallow bowl or wooden hangiri. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool it quickly and give it a glossy finish. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare Fish

Pat the mahi-mahi strips dry with paper towels. Toss with 1 tbs lime juice, 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Let marinate 8–10 minutes while you prepare other ingredients.

Prepare Mango & Veg

Cut mango into long matchsticks. Julienne the red bell pepper and slice the avocado lengthwise. Roughly chop cilantro and toss with 1 tbs lime juice and a pinch of salt to brighten.

Lay a bamboo sushi mat covered with plastic wrap on your work surface. Place a nori sheet shiny-side down on the mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 2 cm (3/4 in) strip at the far edge free of rice.

Across the center of the rice, arrange a row of marinated fish strips (about 75 g per roll), a few mango matchsticks, a couple of red pepper julienne, a strip of avocado, and a sprinkle of chopped cilantro. Avoid overfilling.

Using the mat, lift the near edge and roll firmly but gently away from you, tucking the filling as you go. Press to shape into a tight cylinder. Wet the bare nori edge and finish rolling to seal. Repeat for remaining nori sheets and fillings.

If you prefer a seared finish: heat 1 tbs neutral oil in a heavy skillet over high heat until shimmering. Lightly sear each roll seam-side down for 10–15 seconds to warm and give a slight char, brushing the top with 1 tsp soy sauce. Remove and cool briefly.

Make the spicy mayo by whisking together mayonnaise, aji amarillo paste, and lime zest until smooth. Taste and adjust heat or lime as desired.

Trim the rolls with a sharp, wet knife into 6–8 even pieces per roll. Wipe the knife between cuts to keep slices clean.

Plate the maki, drizzle or dot with the Amazonian spicy mayo, scatter pickled red onion over the pieces, and sprinkle with toasted sesame seeds. Finish with microgreens or baby cilantro and an optional squeeze of lime.