Spicy Crunchy Maki Recipe
chef's choice fish, cucumber, avocado, chili
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Ingredients
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Sushi Ingredients
Garnish Ingredients
Method
Sushi Preparation
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes. Once cooked, remove from heat and let it sit covered for another 10 minutes.
- 2
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice has rested, transfer it to a large bowl and fold in the vinegar mixture gently while fanning the rice to cool it down.
- 3
Rolling the Maki
- 4
Assemble the Ingredients
Lay a bamboo sushi mat on a clean surface. Place a nori sheet shiny side down on the mat. Wet your hands to prevent sticking and take a handful of sushi rice (about 1/3 of the total) and spread it evenly over the nori, leaving a 1-inch border at the top.
- 5
- 6
Roll the Maki
Using the bamboo mat, carefully lift the edge closest to you and roll it over the fillings tightly. Continue to roll until you reach the top edge. Wet the edge of the nori to seal the roll.
- 7
Coat with Panko
Once rolled, gently press the roll down to secure it. Coat the outside of the roll with panko breadcrumbs for a crunchy texture.
Slicing and Serving
- 8
Slice the Maki
Using a sharp knife, wet the blade and slice the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 9
Garnish and Serve
Sprinkle sesame seeds on top of the maki and add finely chopped green onions as a garnish. Serve with extra chili sauce on the side.
