HOW TO MAKE MAKI ROLLS SUSHI

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more accessible and affordable.

nori sheets

🥗Healthier: rice paper

💰Cheaper: leafy greens

Rice paper is gluten-free and leafy greens provide a fresh alternative.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is a budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

Prepare a sharp kitchen knife for cutting.

Use sushi nori, preferably in a small pack of 10 sheets to avoid spoilage.

Rinse sushi rice as shown in the first part of the sushi series.

Chop the cucumber, removing the ends for garnish.

Cut the nori sheet in half using a knife.

Remove the seeds from the cucumber by cutting it in half and scooping them out.

Prepare a bamboo mat with the rough side facing up and the shiny side down.

Wet your hands with cold water to prevent the rice from sticking.

Grab a small bowl of sushi rice, about three tablespoons, and spread it on the nori sheet, leaving a border.

Ensure the rice is evenly spread and of equal thickness, filling any gaps with more rice if necessary.

Place the cucumber along the rice, ensuring not to overload the roll with ingredients.

Start rolling the maki by holding the ingredients in place with your fingers and using the bamboo mat to roll tightly.

Seal the edge of the nori with a bit of water.

Press down on the roll to shape it and ensure it stays together.

Cut the roll into bite-sized pieces, dipping the knife in water to prevent sticking.

Plate the sushi maki and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens