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Maki Roll Recipe

Japanese · Main course · 60 min total

Classic Japanese maki rolls filled with cucumber, avocado, and crab stick, wrapped in nori and seasoned sushi rice.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (dried seaweed)
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 4 crab sticks, halved lengthwise
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions

1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt. Fold into hot rice using a wooden spatula. Cool to room temperature.
3. Place a nori sheet shiny side down on a bamboo mat. Spread about 1/2 cup of rice evenly over nori, leaving a 1-inch strip at the top edge.
4. Arrange cucumber, avocado, and crab stick in a line across the center of the rice.
5. Using the mat, roll the nori away from you, pressing gently to form a tight cylinder. Seal the edge with a dab of water.
6. Slice each roll into 6 pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.

Tips

• Use a sharp knife and wipe it clean between cuts for neat slices.
• For best results, use freshly cooked rice that is slightly warm.

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