Best 3 Sushi Roll Maki Recipes

EASY SUSHI ROLLS

Steps:

• It's important to have all of your ingredients prepped and ready to go before you begin to assemble your rolls. (I especially recommend cooking the rice 1-2 hours ahead of time, so that it can cool to room temperature before assembling the rolls.)
• Lay a sheet of nori on a sushi mat* smooth-side-down, with the longer side of the nori facing you. Place a bowl of water nearby. Dip your fingers into the water (this will help the rice not to stick) and sprinkle approximately 1 cup of sushi rice evenly over the nori, leaving a 1-inch border open at the top. Using your fingers, gently but firmly press the rice onto the nori in an even layer, dipping your fingers back into the water as often as needed so that they do not stick. You want the rice to cover the nori as evenly as possible, all the way to the bottom, left and right edges of the sheet. (See photos above.)
• Place the fillings in long horizontal lines on top of the rice, layering the different fillings side by side instead of in one big pile. Sprinkle the toppings a pinch of sesame seeds, if desired.
• Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. (Although not too tight, as you don't want all of the fillings to squish out!) Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed. Give it a few extra squeezes all around so that it is nice and firmly-packed. Then transfer the entire roll to a cutting board. Repeat with the remaining ingredients to form about 5 sushi rolls.
• Using a very sharp knife, cut the each sushi roll into 8 equal(ish)-sized pieces. Transfer them to your serving plate.
• Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
• Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping. And enjoy!

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.

SPAM SUSHI MAKI ROLLS

Steps:

• Place sheet of nori on bamboo mat and align with edge nearest you.
• Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
• Arrange cucumber stick(s) 1 inch from edge nearest you, followed by Spam strip(s). Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you.
• When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll.
• To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up.
• I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
• Enjoy!