Easy Homemade Maki Sushi

Maki Zushi ( Maki Sushi)

Ingredients: Nori Sheets(8-10), White Japanese Rice( 3Cups: Japanese cup is 180cc not 200cc),Water for cooking rice,Vinegar(3Tbs), Sugar(2Tbs), Salt(1Tbs),English Cucumber(1), Carrot(1-2), Egg(2), Milk(1Tbs),Oil&salt for frying egg.

Tool: Makisu(Bamboo Roller), Hera(Flat server), Rice cooker or Pot, Table spoon, Measuring cups, knife, Cutting Board.

1: Rinse the rice 2-3 times.(Some rice does not need rinsing. Please read the directions on the package) and cook. If you have a Rice cooker, cook using the normal water level. If you are going to use a pan, add water until its about 1-1/4" higher than the rice level.

2: Fry eggs. Mix Eggs and Milk. Add a little salt. If you do not have a Tamagoyaki- Pan, use a usual pan. Doesn't have to be the shape in the picture. It just makes it easier to roll. (The taste will be the same).

3: Cut Cucumber and carrots. I like a finer line cut (Sen-giri), but it's up to you.

4: Mix vinegar and sugar and salt(A). When the rice is cooked, add (A) and cool down with a fan(Uchiwa).

5: Place the Makisu and Nori. Place rice and ingredients(Gu) on Nori (See Pic.). Roll once to cover the Gu and press to make the Gu stay inside, then roll all the way to the end of Nori.

6: Cut to the size you like to serve.

My special Gu (Ingredients inside) is a can of Tuna & sliced Onions(Soak in the water for a few minutes to make the onions soft and mild) & Mayonnaise, Avocado & Cucumber & Carrot, Cream Cheese & Smoked Salmon & Sliced Celery. If you like meat, try Yakiniku (sliced beef fried with soy sauce, sake, sugar).

Sushi doesn't have to use raw fish. Experiment with many different ingredients to have fun making it. Maki-sushi is not expensive to make. Enjoy!

Emimemo