Here it is! Maki Roll Sushi recipe!

Making Maki Roll Sushi at home is easier than you think. I have been teaching Maki Sushi for a while now and each time people are impressed with how easy it is to make and how beautiful and delicious it turns out. Everyone always enjoys the experience since it is so fun to make. If you know how to roll the Maki Sushi then you are ready to have your own Maki Sushi party at home. I will show you my standard Maki Sushi recipe and how to roll it correctly. You arrange the fillings and add your creative touch. Soon you will have many varieties of Maki sushi to share.

Let’s enjoy Maki sushi at home! It is so good!
 

Maki Sushi
(For 6 rolls)

<Sushi Rice>

3 measures of rice (1 measure = 180cc)

3 measures of water (1 measure = 180cc)
2 inch piece of Kombu (Kelp)
2 Tbs Sake
1/3 cup Rice vinegar
2 to 3 Tbs Sugar
1 & 1/2 tsp Salt

1) Wash the rice and soak in water for 30 minutes. Drain well and place the rice and 3 measures of water in a pot. Remove 2 tablespoons of water from the pot and replace with 2 tablespoons of Sake plus the kelp. Cover with lid and cook with high heat, and bring to a boil. Turn down to low heat and simmer for 12 to 15 minutes. Remove from the heat, let sit for 10 minutes.
(If you use a rice cooker to cook the rice, then poor a little less water than the 3 cups line.)

2) Meanwhile, mix well the rice vinegar, sugar, and salt in a small bowl. (makes sushi vinegar seasoning)

3) Transfer the cooked rice to a large bowl. Sprinkle the sushi vinegar seasoning evenly over the top of the rice.
(If you use a wooden sushi bowl then soak the wooden bowl in water and pat dry before you use it or else the rice will stick to the bowl.)

4) Use one hand to mix the seasoning into the rice with quick cutting strokes using a Shamoji (spatula) and the other hand to fan the rice in order to cool it down as quickly as you can.

5) Serve at room temperature.

<Fillings>

Sushi rice

Nori (Seaweed)

Cucumbers
Avocados
Crab sticks
Sweet scrambled eggs (recipe below):

1) Make sweet scrambled eggs. Mix 3 eggs, 2 Tbs of brown sugar, 1 Tbs sake, and 1/2 Tbs soy sauce or mentsuyu (if you have some), then make scrambled egg with a little oil in a heated frying pan.

2) Slice the cucumbers into 1/2 inch wide strips. 

3) Cut avocado also about 1/2 inch wide.

<How to roll>

1) Divide the sushi rice in 6 parts.
2) Place the “Makisu”(bamboo mat) on a cutting board (or on a flat and clean working space),

then place the Nori (shiny smooth side down) sideways on the Makisu,

and spread evenly divided sushi rice over the Nori,

leaving a 1 inch border/margins of Nori visible at the far end.

 
3) Lay the cucumbers, crab sticks, avocados, and scrambled eggs in a line in the section between the 1/3 to middle point of the rice.

4) Hold the fillings with your fingers, then start rolling the front end of the rice until it meets the far end of the rice. Hold tightly to make the shape (but not too tight), then finish up the rolling. (If you squeeze the sushi too tight the fillings squeeze out from the ends.)

5) Leave the Maki Sushi to rest for a couple of minutes with the Nori side down.  The Nori will stick together and the Maki Sushi will be moist easy to cut.

6) With wet cloth, wipe the sharp knife. Cut Maki Sushi in half, then wipe the knife and cut in half again and again until you have 8 pieces.

Practice a few times, then you will get to know the feeling and you will be a Maki Sushi chef at home!

If you would like to use raw Sashimi/Sushi grade fish then I strongly recommend to go to a Japanese or specialty high quality seafood market and ask them if you can get Sashimi quality fish. Don't use regular market raw fish for sushi, it needs to be specially prepared and cared for. 

Contact me if you would like me to teach you how to make Maki Roll Sushi.

This is the video of my Maki Roll Sushi demo at the Williams-Sonoma store in NYC.