Red Sox Maki Recipe
Make Red Sox Maki Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Filling
Rolled Coating & Toppings (Red Sox theme)
Sauces & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently swishing with your hand, until the rinse water runs almost clear (3–4 minutes). Drain 10–15 minutes. Transfer rice to a medium saucepan with 2 1/4 cups water, cover, bring to a gentle boil, then reduce to very low heat and simmer 15 minutes. Turn off heat and let rice steam, covered, 10 minutes.
- 2
Season rice
While rice cooks, combine 1 tablespoon rice vinegar, 2 teaspoons sugar and 1/2 teaspoon fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the hot rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice and give it shine. Rice should be slightly warm, not hot. Cover with a damp kitchen towel until ready to use.
Filling Preparation
- 3
Prepare tuna
If desired, toss the 8 oz sushi-grade ahi tuna strips with 1 teaspoon lemon juice and a pinch of salt to brighten flavor; keep chilled until assembly. Cut the tuna into uniform 1/4" strips so rolling is even.
- 4
Prepare crab, avocado and cucumber
Shred or flake 3 oz crab stick (or real crab). Slice avocado in half, remove pit, peel and cut into 1/4" strips. Cut 1/2 English cucumber lengthwise, remove seeds with a spoon, and slice into long thin strips. Thinly slice scallion for mixing into crab or sprinkling in roll.
Assembly (Rolling & Coating)
- 5
Prepare work station
Place a bamboo sushi mat on plastic wrap. Have a small bowl of water (to wet your fingers) and a spoonful of sesame oil or neutral oil to oil the mat lightly if needed. Place a sheet of nori shiny side down on the mat.
- 6
Spread rice on nori
Wet your hands to prevent sticking. Take about 1 cup of seasoned sushi rice and evenly press it over the nori, leaving a 1-inch strip of nori at the far edge (the edge away from you) clear to seal. Press rice to an even thickness of about 1/4-inch. Sprinkle 1/2 teaspoon sesame seeds over the rice if using.
- 7
Flip nori (inside-out roll prep)
Carefully flip the rice-covered nori so the rice side is down on the plastic wrap or mat and the nori seaweed faces up. This creates an inside-out roll (uramaki).
- 8
- 9
Roll tightly
Use the bamboo mat to lift the edge of the nori and rice over the fillings, tuck gently and roll forward while applying even gentle pressure to form a tight cylinder. Roll to the end and seal the exposed edge of nori with a little water if needed. Let the roll rest seam-side down for 1–2 minutes to set.
- 10
Coat with red masago/tobiko
Spread a thin layer of spicy mayonnaise (about 1/2 tablespoon per roll lengthwise or dot and spread) along the top of the roll, or leave plain and brush later. Place 3–4 tablespoons of red masago/tobiko in a shallow dish. With the seam side down, roll the sushi roll across the masago so it adheres to the rice exterior. Press gently so roe sticks evenly. If you used spicy mayo, the roe will adhere more easily.
- 11
Chill briefly
Wrap the finished roll in plastic wrap and refrigerate for 5–10 minutes to firm up the shape before slicing. This helps clean slices and hold the roe in place.
Slicing & Serving
- 12
Slice the roll
Remove plastic wrap. Using a very sharp, wet knife (dip in water and wipe between cuts), cut the roll in half, then each half into 4 pieces for a total of 8 maki slices. For cleaner cuts, re-wet and wipe the knife between slices. Apply steady single strokes rather than a sawing motion.
- 13
Plate and garnish
Arrange the 8 pieces on a serving plate. Drizzle or dot remaining spicy mayonnaise on top if desired and sprinkle additional scallions or a few sesame seeds. Serve with soy sauce, pickled ginger and wasabi on the side.