Maki sushi — classic seaweed-wrapped sushi rolls — are the foundation of home sushi. Once you can roll a thin hosomaki, the whole world of sushi opens up. The technique is simple with a bamboo mat, and the only thing that really matters is well-seasoned rice, so begin with our sushi rice recipe cooked in a Japanese rice cooker. Here’s how to roll perfect maki every time.
Ingredients
- 1 batch prepared sushi rice
- 6 sheets nori
- Fillings of choice, cut into thin strips:
- — Sushi-grade tuna or salmon
- — Cucumber (for kappa maki)
- — Avocado, cooked prawn, or pickled daikon (takuan)
- Bamboo rolling mat (makisu)
- To serve: soy sauce, pickled ginger, wasabi
Method
- Place a sheet of nori, shiny side down, on the bamboo mat with the lines running horizontally. Keep a bowl of vinegared water nearby to wet your hands.
- With damp hands, spread an even layer of sushi rice over the nori, leaving a 2 cm strip clear along the far edge.
- Lay your chosen filling in a line across the rice, about a third up from the near edge.
- Lift the mat’s near edge with your thumbs, tuck it over the filling, and roll forward firmly, pressing as you go to keep it tight.
- At the clear strip, dab a little water to seal, then roll to finish. Press the mat gently around the roll to shape it.
- Cut the roll in half with a sharp, damp knife, then cut each half into 3 — wiping the blade between cuts. Serve with soy sauce, ginger and wasabi.
Tip: Don’t overfill — a thin, even layer of rice and a modest line of filling roll far more neatly than an overstuffed one. If using raw fish, choose sushi-grade fish that has been previously frozen.
