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? *:)
Tuna/Maguro Futomaki (makes 3 rolls)
3 strips of sashimi grade tuna (cut lengthwise into 2-cm thick slices)
1 whole avocado, peeled, pitted & cut lengthwise (2 strips per roll)
1 cup minced tuna (divide into 3 equal parts)
3 full sheets of nori seaweed
600g sushi rice (2oog per roll)
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 Okeor 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 200g sushi rice on the nori and spread all over leaving 2 cm space at the top edge. Place sliced tuna, avocado and minced tuna over the rice.
4. Lifting the edge of the mat closest to you, begin rolling the mat away from you, pressing it lightly to keep it firm. Cut into 5 equal pieces. Clean the knife with a vinegar water-moistened cloth between cuttings.
5. Serve the sushi rolls with gari pickled ginger, wasabi and a dipping sauce Japanese soy sauce.
Salmon Uramaki (makes 4 rolls)
16 sashimi grade salmon strips (4 salmon strips per roll)
4 full sheets of nori seaweed
1 cucumber, unpeeled, cut into lengthwise slices & seeds removed (1 stick per roll)
12 snow crab leg meat sticks (3 crab sticks per roll)
1 ripe mango, peeled & cut into 8 lengthwise slices (2 strips per roll)
1 cup tobiko/flying fish roe (divide into 4 equal parts)
1 cup ikura/salmon roe (divide into 4 equal parts)
1 cup toasted sesame seeds
800g sushi rice (200g per roll)
- Prepare your sumeshi (sushi rice). Follow the cooking instructions written above.
- Place a layer of cling film on a bamboo mat so the rice won’t stick. Put 200g rice and spread all over then place a sheet of nori on top of the rice.
- Put your filling (crab sticks, tobiko, cucumber and mango) in the middle of the nori and roll up as mentioned above. Cut into 4 equal pieces.
- Sprinkle each roll with some toasted sesame seeds on both sides.
- Place each roll with a salmon strip on top. Squirt a little bit of mayonnaise over the salmon strip and top it with a teaspoon of salmon roe. Garnish with julienned scallions. Repeat process.
Keep in mind that you can make your sushi rolls with anything you like. Mix and Match, and most of all, enjoy!!!
Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below: