Maki Roll Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the water runs almost clear (about 3–4 rinses). Drain. Combine rinsed rice and 2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

Season rice

While the rice cooks, warm 3 tablespoons rice vinegar, 1 tablespoon sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large, shallow nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, cutting and fanning to cool the rice to near room temperature (about 10 minutes). Keep rice covered with a damp cloth to prevent drying.

Prepare a small bowl of water to wet your hands (prevents rice sticking) and set the bamboo mat wrapped in plastic nearby.

Prepare seafood and cream cheese

Chop the cooked shrimp into small pieces (roughly 1/4-inch). If imitation crab comes in sticks, shred or chop into bite-sized pieces. Cut the cold cream cheese into thin 1/4-inch batons or small strips — cold cream cheese is easier to work with and helps maintain roll shape.

Make filling mix

In a bowl, combine the chopped shrimp, shredded krab, 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until evenly coated. Taste and adjust seasoning (add a touch more mayo or soy if desired). Keep chilled until ready to assemble.

Prepare vegetables

Halve the avocado, remove pit, peel and slice into long thin strips. If desired toss avocado slices with a tiny pinch of lemon juice to prevent browning. Cut the cucumber into long julienne strips about the same length as the nori sheet. Drain any excess moisture from cucumber by patting with paper towel.

Assemble nori and rice

Place one nori sheet shiny-side down on the plastic-wrapped bamboo mat. Wet your fingers in the bowl of water and take about 3/4 to 1 cup of seasoned sushi rice. Gently spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) bare strip at the top edge to seal. Press rice lightly; do not compress too hard.

Arrange filling

Along the bottom third of the rice (closest to you), place a thin line of the crab/shrimp mayo mixture (about 2–3 tablespoons), then lay 2–3 thin strips of cream cheese, a few cucumber julienne, and 3–4 avocado slices. Do not overfill—leave room to roll.

Roll the maki

Lift the edge of the bamboo mat and begin to roll the nori over the filling, tucking tightly with your fingers. Continue rolling while pulling the mat away so it doesn't get wrapped into the roll. Roll until the exposed 1-inch strip of nori seals the roll; moisten the strip lightly with a fingertip dipped in water to help it stick. Use the mat to gently compress and shape the roll into a firm cylinder.

Finish remaining rolls

Repeat with remaining nori sheets and fillings to make about 4–5 rolls total (depends on rice distribution). Sprinkle toasted sesame seeds on the rice side before sealing a roll if desired, or roll the rice-outside version by placing plastic on the mat, rice on plastic, flip nori on rice, then fill and roll (optional variation).

Slice the roll

With a very sharp knife, moisten the blade with water and trim any uneven ends. Cut each roll into 6–8 pieces (commonly 6 pieces for full-size nori rolls) by slicing in a single decisive motion. Wipe and re-wet the knife between cuts to keep slices clean.

Plate and garnish

Arrange maki pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi. Optionally garnish with a drizzle of Japanese mayo or a sprinkle of toasted sesame seeds. Serve immediately for best texture.