Makisushi Recipe

Rinse and cook rice

Rinse 3 cups sushi rice under cold water until the water runs nearly clear to remove excess starch. Drain, then combine the rice with 360 ml water in a rice cooker or heavy pot. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes. Let rest covered 10 minutes off heat.

Season rice

While rice cooks, combine 6 tbs rice vinegar, 3 tbs sugar and 1.5 tsp salt in a small saucepan and warm gently just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl (hangiri if available). Gently fold the vinegar mixture into rice with a rice paddle using slicing motions to avoid mashing. Fan rice while folding to cool to slightly above room temperature. Cover with a damp towel until assembly.

Prepare seafood

Pat tuna and salmon dry and slice into long 1/4-inch (0.5 cm) thick strips for topping and into 1/2-inch strips for rolls. Poach shrimp briefly until opaque if using fresh (or use pre-cooked shrimp). For crystal shrimp and tempura shrimp, ensure shrimp tails are removed for inside rolls; keep tails if making hand/long rolls for presentation. Warm smoked eel per package instructions and slice into long strips.

Prepare other fillings

Peel and slice avocados into thin slices. Julienne cucumber into long thin batons, remove seeds. Shred or flake imitation crab into 1/2-inch pieces for California-style fillings. Slice mango into thin strips if using for sunset roll. Chop scallions finely for garnish and some roll mixes.

Make tempura flakes and fried coatings

Heat vegetable oil in a deep pot to 175°C (350°F). For any rolls marked with * (high roll, firecracker, dynamite, cherry blossom, tornado) that are partly fried or have crispy elements, dredge desired fillings (e.g., shrimp or crab) in flour, egg, then panko. Fry until golden, about 2–3 minutes for shrimp; drain on paper towels. Reserve tempura flakes for sprinkling and crunch by frying a simple tempura batter or using purchased tempura flakes. Keep 1–2 tbs panko for additional texture on some rolls.

Make spicy mayo

Mix 1/2 cup mayonnaise with 2–3 tbs sriracha (adjust heat to taste). Reserve additional plain mayo for creamy mixes. Combine 2 tbs mayonnaise with 1 tbs eel sauce and 1 tbs sriracha for a richer drizzle used on dragon and godzilla rolls.

Prepare other sauces

Have eel sauce, soy sauce, ponzu, and tobiko ready in small bowls. Warm eel sauce slightly to make it pourable if needed.

Prep rolling station

Cover a bamboo mat with plastic wrap. Place one nori sheet shiny side down on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 3/4 to 1 cup of prepared sushi rice and spread an even 1/4-inch layer over the nori leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Place fillings and roll

Lay chosen fillings (see specific roll descriptions below) in a line across the rice near the edge closest to you. Use the mat to lift the edge and roll tightly away from you, tucking as you roll to form a neat cylinder. Press gently to seal. For inside-out rolls (uramaki), place rice side down on plastic or use soy paper then flip before adding toppings. Use remaining rice and nori to make the variety of maki described.

Crystal Shrimp

Fill: cooked shrimp (butterflied) + avocado + cucumber. Top with: thinly sliced raw salmon or tuna and a light brush of ponzu. Finish: sprinkle tobiko and a drizzle of spicy mayo.

Dragon Roll

Fill: tempura shrimp + cucumber. Top: overlapping thin avocado slices to form 'dragon' scales and grilled eel slices or eel sauce. Finish with eel sauce drizzle, sesame seeds, and tobiko if desired.

High Roll* (fried/crispy)

Fill: spicy crab (imitation crab mixed with spicy mayo + scallion) + cucumber. Optionally coat entire roll in panko and flash-fry or slice and top each piece with a torch-seared mayo for a warm finish. Garnish with tempura flakes and eel sauce.

Firecracker*

Fill: chopped tempura shrimp + spicy mayo + scallion. Top: more spicy mayo and a sprinkle of togarashi or chili oil. Optional quick fry of roll halves for extra crisp. Serve hot with extra sriracha on the side.

Sunset

Fill: crab + avocado + cucumber. Top: thin mango and tuna or salmon sashimi slices to create orange-pink gradient. Finish with a light ponzu and sesame seeds.

Dynamite*

Fill: baked seafood mix (chopped shrimp, crab, mayo, sriracha, scallion) with tempura flakes for crunch. Top: broiled spicy mayo until bubbly (use a kitchen torch or broiler). Serve warm with tobiko.

Mermaid

Fill: chilled shrimp + avocado + radish sprouts. Top: sliced salmon and a drizzle of citrus ponzu and scallion oil. Garnish with microgreens.

Cherry Blossom*

Fill: salmon + cucumber + avocado. Top: thinly sliced seared salmon or tuna shaped like petals and a light dollop of spicy mayo then torched to give a 'bloom' effect. Sprinkle sesame and tobiko.

Tornado*

Fill: shredded crab + cucumber + avocado. Construct as an inside-out roll, top with alternating ribbons of tuna and avocado in a spiral, then finish with spicy mayo, eel sauce and crispy tempura flakes for a swirling texture.

Godzilla

Fill: tempura shrimp + spicy crab + cucumber. Top: spicy mayo, eel sauce, tobiko and a line of thinly sliced jalapeño if heat is desired. Finish with sesame seeds and a drizzle of chili oil for 'fire'.

Long & Hand Rolls (Temaki)

For hand rolls, cut nori in half. Spread a thin layer of rice on one half, place fillings (e.g., tempura shrimp or tuna + avocado + scallion), then roll into a cone by hand. Serve immediately to keep nori crisp. Offer lemon wedges, soy sauce, wasabi and pickled ginger on the side.

Slice rolls

Using a sharp wet knife (dip in water and wipe between cuts), slice each roll into 6–8 pieces depending on thickness desired. Wipe blade between slices to keep clean cuts. For long rolls slice into more pieces or serve as whole 'long roll' on a platter.

Garnish and serve

Arrange rolls on a serving platter. Drizzle eel sauce and spicy mayo as called for per roll. Sprinkle sesame seeds, tobiko and scallions. Serve with soy sauce, pickled ginger and wasabi. Provide extra tempura flakes on the side for crunch lovers.

Consume rolls with fresh raw fish the same day. Store cooked and vegetarian rolls covered in the refrigerator for up to 24 hours; keep tempura and crispy elements separate and re-crisp in a hot oven if needed. Keep sushi rice covered to prevent drying.