Maki Recipe

Preparation Steps

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot and cook according to the rice cooker instructions or simmer on low heat for about 20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Season the Rice

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice using a wooden spatula. Let the rice cool to room temperature.

3. 3

   Prepare Fillings

   Slice the hiramasa into thin strips. Peel and slice the avocado and cucumber into thin strips.

4. 4

   Assemble the Maki

   Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down on the mat. Wet your hands to prevent sticking, and take about a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Place hiramasa, avocado, and cucumber strips in a line across the center of the rice.

5. 5

   Roll the Sushi

   Using the mat, carefully roll the sushi away from you, pressing gently but firmly to shape it into a cylinder. Moisten the edge of the nori with a little water to seal the roll.

6. 6

   Slice the Maki

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

7. 7

   Serve

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