Maki Sushi Recipe

One of the most popular dishes being prepared in Japanese restaurants is the Maki sushi recipe. This is because it is already considered standard to serve this dish in such restaurants. What makes Maki sushi different from the other sushi rolls is that the nori (seaweed wrapper) is usually placed on the outside. But there can still be some versions that place the rice outside the wrapper. Maki can also differ according to its type:

• Uramaki- inside out rolls
• Hosomaki- thin rolls
• Futomaki- thick rolls

Ingredients

• 2 sheets toasted Nori
• 1 medium size Cucumber, cut into quarters and seeds removed
• 2 cups Sushi Rice, cooked and seasoned
• 2 ½ teaspoons toasted Sesame Seeds
• 1 ½ teaspoon Wasabi Paste

Directions

Cut each Nori sheet in half.

Place ½ sheet of Nori on a bamboo sushi rolling mat, with its shiny side facing down.

With cleaned damp hands, prepare to do the work. Damp hands in water so you can prevent rice from sticking.

Evenly spread out a thin layer of sushi rice over the nori. Avoid overdoing it as the roll will split.

From the top of the nori’s edges, leave around ½” space.

With the tip of your finger, make a low tunnel across the rice. Put a small serving of wasabi into this tunnel.

Sprinkle sesame seeds before adding a cucumber piece.

On the exposed top portion of Nori, daub a very small amount of water. Lift the closest end of the bamboo mat to you while placing your fingers on the ingredients on top.

Roll the mat until reaching the edge of the rice.

Using your two hands, squeeze the bamboo mat gently to compress the ingredients.

Open the mat completely. Pull the roll back towards you.

Again, roll and squeeze gently.

Using a damp knife, cut the Maki sushi recipe roll into even pieces.

Tips

When cutting the cucumber, you can place it beside the nori sheet so you can cut it fittingly.