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maki maki sushi

Explore Maki Maki Sushi: A Guide to Japanese Rolls


  • Author: Rachel Mills
  • Total Time: 20 minutes
  • Yield: 8 pieces

Description

The culinary landscape of Japan is a tapestry rich with tradition and innovation, where the delicate art of sushi holds a place of reverence. At the heart of this tradition liesĀ maki maki sushi, a delightful expression of Japanese ingenuity in cuisine. The term “maki,” meaning “rolled,” refers to the intricate process of enveloping vinegared rice along with various fillings in nori (seaweed), presenting a harmonious blend of flavors and textures. Originating from the Nara period as a method of preserving fish in fermented rice, sushi has evolved considerably, with maki becoming a beloved variant across the globe.


Ingredients

Sushi rice (vinegared rice)

Nori sheets (seaweed)

Cucumber, julienned

Soy sauce, for serving

Wasabi, for serving

Pickled ginger, for serving


Instructions

1. Prepare the Sushi Rice:

Cook sushi rice according to package instructions.

Once cooked, season with sushi vinegar (or a mix of rice vinegar, sugar, and salt) and allow to cool to room temperature.

2. Prepare the Fillings:

Julienne the cucumber into thin strips, setting aside.

3. Assemble the Sushi Roll:

Place a bamboo sushi mat on your work surface.

Lay a sheet of nori, shiny side down, on the mat.

Wet your hands in the bowl of water (this prevents the rice from sticking to your hands).

Spread an even layer of sushi rice over the nori sheet, leaving about a half-inch of nori exposed at the top.

Lay the cucumber strips across the center of the rice.

4. Roll the Sushi:

Begin rolling from the bottom (nearest you), using the mat to firmly but gently compact the roll as you go.

Once rolled, use the mat to shape and firm up the roll. Ensure the exposed strip of nori seals the roll closed.

If the nori doesn’t seal, dab a little water on the edge to help it stick.

5. Cut the Sushi Roll:

With a sharp, wet knife, cut the roll into 6-8 even pieces. Wetting the knife between cuts helps prevent sticking.

Arrange the sushi pieces on a plate.

6. Serve:

Serve the maki sushi with soy sauce, wasabi, and pickled ginger on the side.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: SEAFOOD
  • Method: No Bake
  • Cuisine: ASIAN

Nutrition

  • Serving Size: 1 roll
  • Calories: 300 calories
  • Sugar: 3 grams
  • Sodium: 750 mg
  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40 grams
  • Fiber: 4 grams
  • Protein: 15 grams
  • Cholesterol: 50 mg

Keywords: maki maki sushi, sushi rolls, Japanese sushi, makizushi, rolled sushi