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Maki Sushi

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Light and filled with various fillings, these mini sushi rolls are sure to become a new favorite in your kitchen!

Ingredients

Scale

Filling options (you can of course use other fillings of your choice, these are basic ones):

  • Persian or Kirby cucumber, cut into 1/2-inch long strips
  • Takuan (pickled daikon radish), cut into 1/2-inch long strips
  • Avocado, pitted, cut into 1/2-inch long strips
  • Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
  • Natto (1 box)
  • Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips

Other:

  • 4 nori sheets
  • Soy sauce, for dipping
  • Wasabi (optional)
  • Pickled ginger (optional)

Instructions

  1. Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
  2. Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
  3. Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
  4. Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
  5. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
  6. Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
  7. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
  8. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
  9. Serve with soy sauce, wasabi, and pickled ginger on the side.

Notes

Maki sushi taste best when the rice is fresh and at room temperature. But you can refrigerate the leftovers in an airtight storage containers if it’s absolutely necessary. Eat cold – do not reheat!

Nutrition

Keywords: kappa maki, sushi rolls, snack, side dish

Find it online: https://pickledplum.com/maki-sushi/

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