How to Make Maki Sushi at Home
Sushi Sushi, We all love sushi! Well most of us anyway, it’s fun to make sushi, fun to eat sushi, it’s tasty and is healthy!
Sushi is not too high in calories, it’s low fat and good for keeping slim, so is a good choice of food if you’re on a diet, or just if you want to be more health conscious.
I’ve always loved to cook, ever since I was a little boy in my Grandmothers kitchen, she thought me how to cook everything back then.
I remember my first memory of us together involved me, wearing dungarees, while rolling some short crust pastry with a rolling pin, I could barely reach the counter.
Anyway I think I’m going a little off track, this article is about sushi, that Asian foodthat tastes so good but is always so damn expensive. Well it needn’t be expensive if you make it yourself and become your own sushi chef.
So do you want to know how to make Sushi that tastes just like restaurant sushi? Just scroll down to the article below!
Step 1 – Make Sushi Rice
Decide how much rice you’ll need to make your maki sushi, depends on how much sushi you want to make.
I generally use 300 grams of sushi rice to make around 5 rolls of Sushi.
- Wash the rice and cook it for the recommended time with a little salt added.
- In the meantime, fill a cup 1/3 of the way with Rice Vinegar, and dissolve 2 tea spoons of sugar into the rice vinegar.
- When rice has cooked and is fully drained, add the above vinegar and sugar mixture to rice and mix thoroughly.
- The rice will now become even more sticky and clumpy. Add more rive vinegar if you feel you need to or if you want a more intense flavour. The rice should taste a slight bit tangy.
- Let the rice COOL as much as possible, if too hot it will destroy your Sushi Nori (Seaweed sheets).
Note: If no sushi rice is available you could use a normal rice, but overcook it for a few more minutes, plus you may have to add a little bit more sugar and rice vinegar to make it sticky and clump.
The finished sushi rice should have a similar texture to the rice below.
Step 2 - Prepare Fillings and Make Sushi
Ok so now you have to decide which maki sushi you’d like to make,
- Normal Maki Sushi or
- Inside Out Sushi (California Rolls)
But First, choose the fillings you’d like to use.
- Decide which fillings you want, 1 Meat (or flavoured tofu for vegetarian sushi) + 1 or 2 Veg.
- If using tinned tuna or crab, mix with a little Mayonnaise to hold meat together.
- If using Avocado, chop into lengthways chunks about 1.5 - 2cms wide.
- If using vegetables, chop into very fine lengthways slices.
Normal Maki Sushi
- Place 1 sheet of Nori (seaweed) onto the bamboo rolling mat, like shown to the right.
- Cover the nori about 5/6 of the way up with a thin layer of the sushi rice, just enough to cover the nori. See 2nd image to right.
- Place a row of your desired vegetables/fruit and meat along the sushi rice, about ¼ of the way up from the bottom, as in image below. You can also sprinkle some sesame seeds over the fillings. Having done this, the sushi is ready to roll!
- To roll, lift up the bottom part of the bamboo sushi mat and roll the rice covered nori over the fillings you’ve just placed on the rice. While doing this make sure to keep just enough pressure on the bamboo mat with one hand (to make sure sushi is firm), and pull the bamboo mat with the other hand.
- Continue rolling the sushi and make sure to roll over the end of the nori that was left without rice. This was left without rice to join the nori together seamlessly and to keep the sushi intact. The maki sushi roll should look similar to the one shown below.
Cutting the Sushi
How to cut sushi is probably one of the most tricky parts of the process and it takes time to perfect it.
***It is essential that the knife you use is as sharp as possible, as sushi is delicate and will lose its firmness if you try to cut with a blunt knife***
- Wet knife under the tap, for lubrication, and slice off the ends of the sushi roll to tidy it up.
- You can then begin slicing the trimmed maki sushi log at about 1 inch intervals to obtain the individual sushi pieces.
***Make sure to lubricate the knife each time you are slicing a new piece of maki sushi, as a non lubricated and blunt knife may result in your sushi falling apart having been cut***
Below is a picture of tuna and avocado sushi and smoked salmon and avocado sushi, I made recently, (ignore the car keys).
Inside out Sushi (California Rolls)
Note: The if you want to make California Rolls, they are generally made using thinly sliced cucumber, avocado and seafood sticks/crab sticks as a filling and sesame seed and Tobiko (flying fish roe). If you do not want to use Tobiko, you can use Paprika as an imitation.
- As before, place the nori on the rolling mat, but this time always keep a sheet of cling film on the mat (as the inside out maki sushi is quite messy).
- Now it’s time to spread the sushi rice on the nori, but this time cover the whole nori sheet. Again cover with a thin layer of rice, just enough to cover the nori sheet until you can’t see it through the rice. 1st to the right.
- This next part can be tricky. Make sure the rice is firmly pressed down onto the nori sheet, and then with your hand on top of the rice, turn the sheet around so that the rice is now placed on top of the cling film.
- Now place your choice of filling (1 or 2 veg/fruit and 1 meat) about ¼ of the way up from the bottom of the nori. (View above for California Roll filling) 2nd to the right.
- As before, roll the sushi with the same method but make sure the cling film doesn’t get incorporated into the sushi.
- This maki sushi roll should look like the following sushi log, 3rd to the right.
- Now its time to add a little colour and taste to the outside of the inside out sushi. Spread sesame seeds all over the outside of the sushi, as much as you want, then sprinkle some paprika over it for colour. Use tobiko if you want to make it more authentic. 4th to the right.
- Again, cut the sushi slices using a wet sharp knife. Wet this knife before cutting each slice.
Your inside out maki sushi should resemble the sushi I made below,
While eating your maki sushi buffet in your new at home sushi bar, do try to eat pieces of pickled ginger between different types of sushi. It helps to cleanse your mouth and brings out the flavours of the maki sushi. Wasabi can be eating with your sushi if you like it spicy. Also, dip your sushi in a light to medium strength soy sauce so the flavour of your sushi isn’t overpowered by the sauce.
If you want to go all out and make it as authentic as possible, use a pair of chopsticks to eat your maki sushi, plus you could also sip on a glass of sake!
So that’s it for now, I do hope this article can be helpful in some way, and thanks for reading!
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