Cuisine, Food

How to Make Sushi Rolls (Makizushi)

Makizushi 巻き寿司 or “rolled sushi” is made by wrapping up a variety of ingredients in vinegared rice and nori seaweed. Since makizushi are wrapped in nori, they are also called Norimaki 海苔巻き. Makizushi is rolled in a flexible bamboo mat called Makisu 巻簾.


There are four traditional types of maki and a more contemporary one:

  • Hosomaki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
  • Chumaki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients
  • Futomaki (太巻き, thick or fat roll) is a thick rolled maki sushi containing multiple ingredients
  • Temaki (手巻き, hand roll) is a cone-shaped maki sushi
  • Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity.


Sushi comes in all shapes and sizes but sushi rolls are the most popular form and these rolls might include a variety of vegetables like cucumber and avocado. You can make a roll with any ingredient combination that you can think of…sounds fun to make, right? *:)






Rice 1 2/3 cup
Vinegar 50 ml
Water 400 ml
Sugar 2 tbsp
Salt 1/2 tsp
Kombu or Kelp 1 sheet (optional,  for rice nice aroma)
Nori (dried seaweed)
Imitation Crab Sticks
Ripe Mango
Canned Tuna (mix it with mayonnaise)





1. Prepare your Sumeshi (sushi rice). One of the important ingredients to make sushi rolls is to have the right sushi rice.

  • Put the rice and water in a rice cooker, place kombu on top and cook.

  • While the rice is being cooked, in a small saucepan, put together vinegar, salt and sugar. Place it over medium heat, stir until the sugar dissolves. You can also heat it in a microwave for 1 minute, or until sugar is dissolved. Set aside to let it cool.

  • When the rice is done, transfer into a large bowl (preferably Hangiri / Sushi Oke or flat-bottom wooden sushi tub) moistened with water so the rice won’t stick. While the rice is hot, pour the vinegar mixture evenly and using a rice paddle, fold it into the rice. Keep the rice covered with a damp towel (or paper towel) until ready to use.

2. Place a sheet of nori on a bamboo mat (rough side facing up).


3. Put some rice on the nori and spread all over leaving 2 cm space at the top edge.


4. Place cucumber, crab sticks, tuna and mango over the rice.


5. Lifting the edge of the mat closest to you, begin rolling the mat away from you, pressing it lightly to keep it firm.



 6. Cut into 6-7 equal pieces. Clean the knife with a vinegar water-moistened cloth between cuttings.




 7. Serve the sushi rolls with a dipping sauce Japanese Shoyu.


Keep in mind that you can make your sushi rolls with anything you like. Mix and Match, and most of all 楽しんで〜 enjoy!!!

♡ ♡ ♡

This entry was posted in: Cuisine, Food


I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire