How To Make Maki
There’s no need to attend an over packed, overpriced class to learn the trick to rolling your own maki. The truth is, you’ll probably have a harder time finding sushi-grade fish than you will learning the tricks of the Japanese cuisine trade. To recap, maki is the form of sushi that is rolled in seaweed and stuffed with rice and oodles of different seafood, fruits, vegetables and yummy sauces. It’s unlike sashimi, which doesn’t require the stuffing and rolling action. It also doesn’t have to contain fish, with many variations containing fillings like asparagus, cucumbers, tofu, carrots and avocado, making it a great vegan or vegetarian option. The truth is, maki is a fun way to play around with a number of different ingredients and sauces to create sushi that looks as marvelous as it tastes. Just make sure you keep in check with the ancient Japanese traditions and sushi etiquette. It can make one good-looking appetizer for a gathering of sorts or a fun dinner activity with a great tasting reward.
In this online culinary course, we show you how to have fun with some sushi, maki-style. Make it as a romantic gesture, a fun weeknight dinner or give yourself an excuse to have some friends over this weekend.
4 English cucumbers (cut julienne)
6 avocado (sliced)
2 oz sesame seeds
4 oz tobiko
6 oz crabstick
1 package of Nori sheets
4 oz picked ginger
2 oz wasabi powder
Soy sauce (optional)
- Place shiny side of nori sheet down onto sushi meat.
- Gently spread sushi rice evenly over the nori, leaving a ½ inch margin on the side furthest from you. Run a little wasabi paste down the horizontal center of the rice.
- Place filling horizontally over rice.
- Roll the sushi mat from the side closest to you over the filling and give it a soft squeeze to tighten everything inside. Lift the top edge of the mat and continue rolling towards the other end of the nori.
- Cut in half, then each half into 3 pieces. Arrange on plate and garnish with pickled ginger and wasabi. Serve with a side of soy sauce.
3 cups sushi rice
3 ¼ cups water
1 cup sushi vinegar
¼ cup sugar
1 tsp salt
- Rinse the rice in strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Turn off heat and let rice stand for 15 minutes.
- Meanwhile, make sushi vinegar. Dissolve sugar, salt and rice vinegar. Mixture should taste sweet and sour with a hint of saltiness.
- Transfer rice to a large bowl. Pour ½ cup of sushi vinegar over rice and combine gently. “Cut” into the rice using a rubber spatula. Do not stir or overwork rice. Cover with a damp cloth until ready to use.