Sushi maki-roll

(5 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Maki roll_sushimatsuri
Maki roll_sushimatsuri
  • Makes: 30

Delicious, stylish and good for you! Homemade sushi looks great and is easier to make than you'd think - simpler dishes such as maki-rolls can be made at home quite easily.



  • 500g medium grain rice
  • 6tsp rice vinegar
  • 4tsp caster sugar
  • 1tsp salt
  • Nori seaweed or soybean paper (1 piece)
  • Wasabi (Japanese horseradish)
  • Gari (pickled, thinly sliced ginger)
  • Fish (tuna, salmon or mackerel)
  • Seafood (prawn, crab or squid)
  • And/or vegetables (cucumber, avocado or spinach)
  • Soy sauce

When buying fish to make sushi make sure you use a supplier with a good reputation. It's important to let them know that you want to use the fish for sushi. There are a lot of sushi grade fish suppliers on the Internet that provide fresh fish and frozen fish. In addition, supermarkets sometimes have sushi grade fish.


  1. To make roughly 30 pieces of maki roll, place sushi rice and 600ml water in a large, heavy bottomed pan. Place over a high heat and bring to the boil. Cover, lower the temperature and cook for 15 mins. Turn off the heat, keep the lid on and leave for a further 15 mins.
  2. Meanwhile, make the seasoning by placing the sugar, rice vinegar and salt in a small pan over a low heat. Stir until the sugar dissolves, then leave to cool in a bowl.
  3. Place the cooked rice in a large, shallow dish, sprinkle over half the seasoning and, using a wooden spoon or spatula, fold in the seasoning, being careful not to stir the rice (this breaks down the grain and changes the consistency). This will give the rice a shiny appearance. Continue to add the seasoning, adding just enough to flavour the rice without making it soggy. When the rice reaches room temperature, cover with a damp cloth until ready to use.
  4. Place a piece of seaweed on your rolling mat, wet your hands and then cover the seaweed with a 1cm layer of rice (wet your hands before handling sushi rice to avoid sticking), making sure to leave a 3cm border at one end. Moisten this border with water or vinegar seasoning.
  5. Using a chopstick, make a channel in the rice a third of the way up. Use your fingertip to spread a tiny dab of wasabi in the channel. Then, put your chosen filling; thinly sliced seafood, vegetables etc over the wasabi, holding it in place with your fingertips.
  6. Roll the nori and mat away from you with your fingers to make a tight roll. Re-roll if it is too loose. Apply pressure to the moist border to seal the roll.
  7. Wipe a knife with a wet cloth and slice the roll. Wipe before each slice to achieve a clean cut.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter