Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.
Course Dinner, Main Course, party food, Snack, starter
Bamboo mat ready to roll your sushi, bowl of water to keep your hands wet, sliced fish and veg, bowl of prepared sushi rice, and sheets of nori.
First, start by halving the nori paper (maki sushi is a smaller roll so only half is required).
Next use the water to wet your hands before handling the sushi rice. Take a golf ball sized amount of sushi rice, shape into a ball then place in the centre of the nori. Wet your hands again and then begin to spread the rice ball over the surface of the nori, leaving a 1 cm gap at the top. The rice should be as thin as possible, aim for 1 to 2 grains thickness across the sheet.
Next place lines of veg or fish filling across the rice, this should be towards the bottom edge, about 2cms up. Because maki sushi is so small, you shouldn’t use more than 2 fillings, and in some cases just one is fine. Here I have used 1 fish filling (tuna) and 1 veg filling (avocado).
Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
To finish slice the sushi roll into six maki sushi using a wet knife. Dip the knife into the water then hold up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed. To keep things neat slice and discard the ends.
Repeat the above with the remaining ingredients. Present sushi side on so the inside is visible.
Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.Small sushi: Maki sushi are smaller rolls so halve your seaweed paper to make these.Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.