Maki sushi or Makizushi is the most popular recipe when non-japanese people think about Sushi recipes and rolls. Basically this is Sushi rice filling in nori sheets. The filling may be any thing from vegetables to whatever you like and your creativity is the limit.

What is maki sushi?

Maki sushi is a sushi roll that is rolled sushi with seaweed outside and rice and other fillings in it. Maki sushi roll can be filled with raw fish, cooked fish, or other vegetables and sauces. There is one variation to Makie that is called Uramaki which has rice outside the roll instead of Nori sheet.

Ingredients

For the sushi rice

• 2 cups uncooked sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon kosher salt
• 2 tablespoons sugar

For the shoyu tuna (or substitute thinly sliced sushi-grade Ahi tuna)

• 2 teaspoons sugar
• 2 teaspoons mirin
• 1 4-ounce can tuna, in water, drained
• 2 teaspoons soy sauce

For the omelet (for vegetarian sushi, double this)

• 2 eggs
• 1 teaspoon vegetable oil
• 1 tablespoon milk
• Large pinch kosher salt

For the quick pickled carrots

• 3 carrots, peeled and julienned
• 2 teaspoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons rice vinegar

For the maki sushi

• 1/2 bunch watercress or spinach, trimmed (or baby watercress or spinach)
• 4 sheets sushi nori
• To serve: soy sauce, wasabi, Spicy Mayo (optional)

Instructions

For Making the sushi rice:

1. Follow the instructions given on the rice package. It is easy to cook with Instant Pot by controlling the temperature and timing. For 2 cups of rice use 2 1/2 cups of water.
2. Mix Sugar, Rice vinegar, and salt in a small pan and cook it in medium heat. Bring it to boil or until the ingredients dissolve. Allow it to cool.
3. Pour the sauce to rice and toss it well with a rice paddle to spread it uniformly to entire rice. Let the rice cool by keeping below the fan.

For Making the shoyu tuna:

1. In a small nonstick skillet, mix the sugar, soy sauce, and mirin. Simmer it over low heat for 1 to 2 minutes or until the sugar dissolves. Add the tuna and cook, stirring often with a wooden spatula, until the liquid evaporates. Remove from the heat and let cool completely before using.

For Making the Julienned omlet:

1. Whisk Eggs, Milk, and Kosher salt until blended well in a small bowl. Heat vegetable oil in a small nonstick skillet over low heat with some vegetable oil.
2. Pour the egg mixture and rotate it so that the egg mixture spreads to the entire skillet smoothly and evenly. Close it with drip cover and allow it to cook in low heat. After a minute flip it the other side and add some more vegetable oil. Allow another 1-2 minutes to cook. Then allow it to cool.
3. Cut it into small strips (Julienne strips)

For Making the quick pickled carrots: 

1. Prepare an ice-water bath with a small bowl of ice cubes with water.
2. Cut Julienne strips of carrots and simmer it over medium heat for a minute. Just a quick blanch and immediately put in in ice water.
3. In a small bowl, whisk together the sugar, salt, and rice vinegar and add to the carrots.
4. After 15 minutes strain the pickling liquid.

For Preparing the watercress:

1.  The procedure is the same as for Carrot. Cook and quickly blanch watercress for a minute or until it is wilted. Put it in ice water bath.
2. Drain the water and remove excess water using paper towels.

For Making the Maki Sushi: 

1. Place the Bamboo Mat over the working table and spread the nori sheet on it with the shiny surface facing down. Align the bottom edge with the edge of the rolling mat.
2. Spread thin layer of Vinegared Sushi Rice, about 1/2-inch thickness leaving 1 1/2 inch margin on the other end(farthest from you) and 1/2 inch margin on your side.
3. Start arranging the fillings over the sushi rice in the following order: omelet, pickled carrots, watercress, and shoyu tuna, with each row touching the previous row.
4. Now slowly and carefully start rolling away from you with some pressure over the bamboo mat. Keep in place the filling in one hand while rolling. Roll it until the mat touches the sushi rice and lift away the mat and continue rolling till you complete the roll up to the other end.
5. Repeat the process for all the sushi rice prepared.
6. Cut the Maki Sushi roll into 1/2-inch-thick slices, arrange them on a platter. Garnish with other Vegetables and Serve with soy sauce, wasabi, and Spicy Mayo (optional).

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Maki Sushi Roll: Step By Step Guide To The Best Recipe

Maki sushi or Makizushi is the most popular recipe when non-japanese people think about Sushi recipes and rolls. Basically this is Sushi rice filling in nori sheets. The filling may be any thing from vegetables to whatever you like and your creativity is the limit.

Course Breakfast, Dinner

Cuisine Japanese

Keyword maki, maki roll, maki sushi

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 14

Author Debby

Equipment

• Instant Pot

Ingredients

• “For the sushi rice”
• “2 tablespoons rice vinegar”
• “2 cups uncooked sushi rice”
• “2 tablespoons sugar”
• “1 teaspoon kosher salt”
• “For the shoyu tuna or substitute thinly sliced sushi-grade Ahi tuna”,
• “2 teaspoons sugar”
• “2 teaspoons soy sauce”
• “1 4-ounce can tuna in water, drained”,
• “2 teaspoons mirin”
• “For the omelet for vegetarian sushi, double this”,
• “2 eggs”
• “Large pinch kosher salt”
• “1 tablespoon milk”
• “1 teaspoon vegetable oil”
• “For the quick pickled carrots”
• “3 carrots peeled and julienned”,
• “2 tablespoons rice vinegar”
• “2 tablespoons sugar”
• “2 teaspoons kosher salt”
• “For the maki sushi”
• “1/2 bunch watercress or spinach trimmed (or baby watercress or spinach)”,
• “4 sheets sushi nori”
• “To serve: soy sauce wasabi, Spicy Mayo (optional)”

Instructions

• “For Making the sushi rice:”,
• “Follow the instructions given on the rice package. It is easy to cook with Instant Pot by controlling the temperature and timing. For 2 cups of rice use 2 1/2 cups of water.”,
• “Mix Sugar, Rice vinegar, and salt in a small pan and cook it in medium heat. Bring it to boil or until the ingredients dissolve. Allow it to cool.”,
• “Pour the sauce to rice and toss it well with a rice paddle to spread it uniformly to entire rice. Let the rice cool by keeping below the fan.”,
• “For Making the shoyu tuna:”,
• “In a small nonstick skillet, mix the sugar, soy sauce, and mirin. Simmer it over low heat for 1 to 2 minutes or until the sugar dissolves. Add the tuna and cook, stirring often with a wooden spatula, until the liquid evaporates. Remove from the heat and let cool completely before using.”,
• “For Making the Julienned omlet:”,
• “Whisk Eggs, Milk, and Kosher salt until blended well in a small bowl. Heat vegetable oil in a small nonstick skillet over low heat with some vegetable oil.”,
• “Pour the egg mixture and rotate it so that the egg mixture spreads to the entire skillet smoothly and evenly. Close it with drip cover and allow it to cook in low heat. After a minute flip it the other side and add some more vegetable oil. Allow another 1-2 minutes to cook. Then allow it to cool.”,
• “Cut it into small strips (Julienne it)”,
• “For Making the quick pickled carrots:”,
• “Prepare an ice-water bath with a small bowl of ice cubes with water.”,
• “Cut Julienne strips of carrots and simmer it over medium heat for a minute. Just a quick blanch and immediately put in in ice water.”,
• “In a small bowl, whisk together the sugar, salt, and rice vinegar and add to the carrots.”,
• “After 15 minutes strain the pickling liquid.”,
• “For Preparing the watercress:”,
• “The procedure is the same as for Carrot. Cook and quickly blanch watercress for a minute or until it is wilted. Put it in ice water bath.”,
• “Drain the water and remove excess water using paper towels.”,
• “For Making the Maki Sushi:”,
• “Place the Bamboo Mat over the working table and spread the nori sheet on it with the shiny surface facing down. Align the bottom edge with the edge of the rolling mat.”,
• “Spread thin layer of Vinegared Sushi Rice, about 1/2-inch thickness leaving 1 1/2 inch margin on the other end(farthest from you) and 1/2 inch margin on your side.”,
• “Start arranging the fillings over the sushi rice in the following order: omelet, pickled carrots, watercress, and shoyu tuna, with each row touching the previous row.”,
• “Now slowly and carefully start rolling away from you with some pressure over the bamboo mat. Keep in place the filling in one hand while rolling. Roll it until the mat touches the sushi rice and lift away the mat and continue rolling till you complete the roll up to the other end.”,
• “Repeat the process for all the sushi rice prepared.”,
• “Cut the Maki Sushi rolls into 1/2-inch-thick slices, arrange them on a platter. Garnish with other Vegetables and Serve with soy sauce, wasabi, and Spicy Mayo (optional).”

Notes

Nutritional Facts

Maki Sushi Roll

Servings Per Recipe: 14
Calories: 290

% Daily Value *

total fat: 11g 13 %

saturated fat: -g

cholesterol: 43mg 14 %

sodium: – – %

potassium: –  0 %

carbohydrates: 28g 10 %

fiber: 3.5g 13 %

sugar: –

protein: 24g 43 %

exchange other carbs: –

vitamin a iu: –

niacin equivalents: -g

vitamin b6: 0mg

vitamin c: 6mg

folate: -mcg

calcium: -mg

iron: -mg

magnesium: –

thiamin: 0mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.