How thick should the rice layer be on maki sushi?

The rice should be a thin, even layer—just enough to cover the nori without piling it on. Too much rice makes the roll bulky and hard to seal, while too little can cause the roll to fall apart.

Why is my sushi falling apart?

Usually from overfilling or not rolling tightly enough. Or, it could be the rice you are using. Make sure it's short grain and not medium grain rice.

Do I need a bamboo mat?

It helps a lot, especially for beginners, but you can improvise if needed. You can use parchment paper or plastic wrap to help shape the roll. A bamboo mat is inexpensive and makes a big difference, especially if you plan on making sushi regularly.

Why is my nori chewy instead of crisp?

Nori becomes chewy when it absorbs moisture from the rice. This is normal for maki sushi, but if it feels overly soft, it could mean the nori wasn’t fresh.

What’s the easiest sushi roll to start with?

Cucumber rolls are the easiest and most forgiving.

You Can Make Maki Sushi at Home (It’s Easier Than You Think)

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!

Author: Caroline Phelps
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 rolls 1x
Category: Rice
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Scale

4 cups sushi rice - visit my post on how to make sushi rice

Filling options (feel free to use other fillings, 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)

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Instructions

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.
Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
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.
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.
Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
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.
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.
Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
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

Serving Size: 1 roll
Calories: 150
Sugar: 3.3g
Sodium: 303mg
Fat: 1.5g
Saturated Fat: 0.2g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 30.8g
Fiber: 0.7g
Protein: 2.5g
Cholesterol: 0.1mg

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