Maki-zushi Recipe
Rolled sushi. Made by rolling fish, vegetables and rice into a sheet of dried nori, using a bamboo mat, then cutting it into bite-sized pieces.
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Allow the rice to cool to room temperature.
- 3
- 4
Assemble the Maki-zushi
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 5
- 6
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and start rolling it away from you, pressing gently but firmly to form a tight roll. Continue rolling until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.
- 7
Slice and Serve
With a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
