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Ingredients
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Sushi Rice
Fillings
Wraps
Dipping Sauce
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds or until the sugar dissolves. Transfer rice to a large bowl and gently fold in the vinegar mixture.
Preparing the Fillings
- 4
- 5
Slice the Fish
If using fresh tuna or salmon, slice it into thin strips, similar in size to the vegetables.
- 6
Prepare Cream Cheese
Soften the cream cheese at room temperature and slice it into thin strips.
Assembling the Maki
- 7
Prepare the Nori
Lay one nori sheet shiny side down on a bamboo sushi mat.
- 8
Spread the Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Layer the Fillings
Place a few strips of cucumber, carrot, avocado, fresh fish, and cream cheese in a line across the center of the rice.
- 10
Roll the Maki
Using the bamboo mat, lift the edge closest to you and roll it over the fillings tightly. Continue to roll until you reach the edge of the nori. Use a little water to seal the edge.
- 11
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
Serving
- 12
Prepare the Dipping Sauce
Pour soy sauce into small bowls for dipping, and add wasabi and pickled ginger to taste.
- 13
Serve the Maki
Arrange the sliced maki on a platter and serve with the dipping sauce on the side.
