Softshell Maki Recipe
Pickle, cilantro, kizame wasabi, soy aioli
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool to room temperature.
- 2
Make Soy Aioli
In a bowl, mix mayonnaise, soy sauce, and lemon juice until smooth. Set aside.
- 3
Assemble the Maki
Place a nori sheet on a bamboo sushi mat. Wet your hands with water and spread a thin layer of sushi rice on the nori, leaving a 1-inch border at the top. Layer pickles, cilantro, and kizame wasabi in the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.
- 5
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.
- 6
Serve
Serve the softshell maki with soy aioli on the side for dipping.
