How To Make Sushi Rolls - Maki

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more accessible and budget-friendly.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

nori

💰Cheaper: seaweed snacks

Seaweed snacks are often cheaper and can be used for rolls.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often similarly priced.

Rinse the rice in a strainer or colander until the water runs clear.

Combine the rinsed rice with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes.

Turn off the heat and let the rice stand for 15 minutes.

Meanwhile, make the sushi vinegar by dissolving sugar, salt, and sushi vinegar. The mixture should taste sweet and sour with a hint of saltiness.

Transfer the rice to a large bowl and pour ½ cup of sushi vinegar over the rice, combining gently with a rubber spatula. Do not stir or overwork the rice.

Cover the rice with a damp cloth until ready to use.

Place the shiny side of a nori sheet down onto a sushi mat.

Gently spread sushi rice evenly over the nori, leaving a ½ inch margin on the side furthest from you.

Run a little wasabi paste down the horizontal center of the rice.

Place your choice of fillings (cucumber, avocado, crabstick) horizontally over the rice.

Roll the sushi mat from the side closest to you over the filling and give it a soft squeeze to tighten everything inside.

Lift the top edge of the mat and continue rolling towards the other end of the nori.

Cut the roll in half, then each half into 3 pieces.

Arrange on a plate and garnish with pickled ginger and wasabi. Serve with a side of soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens