Sushi Roll Maki Recipes

MAKI SUSHI RECIPE

Steps:

• Cook the rice according to the package instructions, or use our Instant Pot Rice recipe (use 2 cups sushi rice and 2 1/2 cups water). While the rice is cooking, in a small saucepan over medium heat, combine the rice vinegar, sugar, and salt and bring to a boil. Cook until the sugar and salt have dissolved. Remove from the heat and let cool slightly while the rice continues to cook. Pour the sauce over the just-cooked rice, tossing, fanning, and fluffing it with a rice paddle. Be careful; the rice is hot. Let the rice cool to room temperature before using.
• In a small nonstick skillet, combine the sugar, soy sauce, and mirin and bring to a simmer over medium low heat. Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid evaporates. Remove from the heat and let cool completely before using.
• In a small bowl, whisk together the eggs, milk and salt until well blended. In a small nonstick skillet, heat half of the neutral oil over medium low heat until shiny and shimmering. Pour the egg mixture in and let sit until the edges start to set, about 30 seconds. Push the edges in, toward the center of the pan, with a silicone spatula while tilting the pan to allow the uncooked egg to spread out. Turn the heat to low and cover the pan with a lid. Let sit for 1 to 2 minutes, until almost all the egg has set, then carefully flip the entire omelet over, adding the remaining oil to the pan right before you flip. Cook for a minute or so, with the lid off, then remove from the heat and let cool before cutting into 1/2-inch-wide strips.
• Prepare an ice-water bath by filling a bowl with a handful of ice cubes and water, and set aside. Bring a small pan of water to a simmer over medium heat and quickly blanch the carrots by cooking them in the simmering water for 1 minute, then plunging them into the ice-water bath. Remove the carrots from the bath after a minute or two, reserving the ice-water bath for the watercress. In a small bowl, whisk together the sugar, salt, and rice vinegar and add to the carrots. Let sit for 15 minutes; drain the pickling liquid before using.
• Bring the water in the saucepan back to a simmer over medium heat and blanch the watercress by cooking it in the simmering water until it's wilted, about 30 seconds. Immediately transfer it to the ice bath and let sit until cooled, a minute or two. Drain the watercress and soak up any extra water from the watercress with a couple of paper towels.
• Place a sushi rolling mat or other flat roll-able item (we used a place mat) on a clean work surface, with the bamboo running horizontal. Add a sheet of nori, shiny side face-down, and align the bottom edge with the edge of the rolling mat. Spread the sushi rice in a thin layer, about 1/2-inch thick, leaving a 1 1/2-inch margin on the end farthest from you. Leave a 1/2-inch margin of rice on the end closest to you, and arrange your fillings in a row in this order: omelet, carrots, watercress, and tun, with each row touching the previous row. (See the photo above.) Carefully roll the sushi away from you, using the mat to apply pressure. Use one hand to keep the filling in place until you get to the point when the mat touches the rice. At this point, lift the mat away from the rice so that you can continue until the sushi is completely rolled. Repeat this process until all the rice has been used.
• Cut the rolls into 1/2-inch-thick slices, fan them out on a platter, and serve. Serve with soy sauce, wasabi, and Spicy Mayo (optional).

SUSHI ROLL

Steps:

• In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
• Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
• Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
• Cut each roll into 4 to 6 slices using a wet, sharp knife.

SUSHI ROLL: MAKI

Steps:

• Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes. Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.