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Maki Sushi Recipe

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A fun and customizable maki sushi recipe featuring seasoned rice, crisp vegetables, and optional fillings rolled in nori for fresh, bite-sized pieces.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 rolls (2–3 servings)
  • Category: Main Course
  • Method: Rolling
  • Cuisine: Japanese
  • Diet: Low Fat

Ingredients

  • 2 cups sushi rice
  • 4 nori sheets
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cucumber, sliced into strips
  • 1 avocado, sliced
  • 1 carrot, julienned
  • 1/2 cup cooked fish or imitation crab (optional)
  • Soy sauce for serving

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the rice according to package instructions.
  3. While still warm, mix the rice with rice vinegar, sugar, and salt, then let it cool to room temperature.
  4. Prepare the fillings by slicing cucumber, avocado, and carrots into thin strips.
  5. Place a nori sheet on a bamboo mat with the shiny side down.
  6. Spread an even layer of rice over the nori, leaving a small border at the top.
  7. Arrange the fillings in a line across the rice.
  8. Roll the sushi tightly using the mat, pressing gently to secure it.
  9. Seal the edge with a little water.
  10. Slice into bite-sized pieces using a sharp knife and serve with soy sauce.

Notes

  • Wet your hands when handling rice to prevent sticking.
  • Use a sharp knife and clean it between cuts for neat slices.
  • Add cream cheese for a richer flavor variation.
  • Try tofu or extra vegetables for a vegetarian option.
  • Sushi is best eaten fresh but can be stored for up to 1 day.

Nutrition

Find it online: https://juliameals.com/maki-sushi-recipe/