{"id":110427,"title":"Maki Sushi Recipe","modified":"2025-10-29T17:01:58+01:00","plain":"The foolproof way to make maki sushi at home\u2014endless sushi nights for less\n\n\n\nHello, dear readers. For a long time, the only related post on the site was my sushi rice recipe, and many of you asked for a dedicated article with step-by-step instructions on assembling sushi\u2014maki, in this case. It\u2019s a touch more involved than nigiri, but still well within everyone\u2019s reach.\n\n\n\nWell, it\u2019s done! Today I\u2019m sharing a recipe for making maki sushi in the comfort of your home, and I\u2019ll try to answer the questions I\u2019ve seen over the years in the community and in my emails.\n\n\n\nWhat is maki sushi?\n\n\n\nIt might sound like a simple question. After all, everyone knows sushi. It\u2019s not as if Japanese recipes only just arrived on our tables. Compare that with Korean cuisine, for example (think kimbap or the very spicy gochukimbap).\n\n\n\nKorea\u2019s take on maki\n\n\n\nIn Japan, nomenclature and categorization are serious business\u2014just look at the rules that govern donburi. Sushi is no exception.\n\n\n\nSushi refers to any dish made with vinegared rice. This article focuses on maki sushi, or makizushi\u2014rolled sushi in which the rice is wrapped in a sheet of nori seaweed.\n\n\n\nKatsudon is one of my favorite donburi\n\n\n\nTypes of Maki Sushi\n\n\n\nThe site Just One Cookbook (an excellent reference for Japanese cooking) lists several types of maki, based on their diameter and fillings:\n\n\n\nHosomaki (\u7d30\u5dfb\u304d): Thin rolls (about 2.5 cm in diameter) with nori on the outside, containing one ingredient.\n\n\n\nChumaki (\u4e2d\u5dfb\u304d): Medium rolls (2.5 to 4 cm in diameter) with nori on the outside, containing 2 to 3 ingredients.\n\n\n\nFutomaki (\u592a\u5dfb\u304d): Thick rolls (5 to 6 cm in diameter) with nori on the outside, containing 4 to 5 ingredients.\n\n\n\nUramaki (\u88cf\u5dfb\u304d): Inside-out rolls with nori on the inside. This category includes the well-known California roll. A note to purists: please don\u2019t claim California rolls aren\u2019t sushi\u2014the Japanese even have a dedicated name for them.\n\n\n\nTemaki (\u624b\u5dfb\u304d): Cone-shaped sushi rolls (hand rolls), very simple to make. Perfect for sushi nights where everyone chooses their fillings and rolls on the spot.\n\n\n\nSushi cones\n\n\n\nFor our part, today we\u2019re making maki that fall somewhere between hosomaki and chumaki.\n\n\n\nWhat fish should you use for sushi?\n\n\n\nThe information presented here is for informational purposes only and does not replace professional advice. I am not a food safety expert and cannot be held responsible for any foodborne illness resulting from the consumption of raw or improperly stored foods. For questions or updates on food safety, please refer to official national and local sources.\n\n\n\nThe cold chain\n\n\n\nIt is imperative to strictly maintain the cold chain. After purchasing raw fish, put it in the fridge as quickly as possible. If you can, pack fresh and frozen items together to help keep everything cold on the trip from the store to home. If you make sushi with raw fish and they are not eaten at mealtime, you cannot keep them for the next day or another meal.\n\n\n\nThis is especially true because the rice is often slightly warm or just cool\u2014not fully cold. That\u2019s best for flavor, but it quickly raises the fish\u2019s temperature and promotes bacterial growth. Once rolled, the clock starts. I don\u2019t recommend rolling far in advance.\n\n\n\nThe raw fish is handled at room temperature while rolling and then sits out during the meal\u2014still at room temperature. After that, do not keep and eat them hours later; you risk foodborne illness.\n\n\n\nParasites in raw fish\n\n\n\nWild fish can contain parasites such as Anisakis, which cause severe digestive disorders. These parasites are destroyed by cooking or freezing.\n\n\n\nFor raw consumption, wild fish must be frozen at -20\u00b0C for 24 hours or at -35\u00b0C for 15 hours. This treatment isn\u2019t required for approved farmed fish or fish already treated for sashimi, but always perform a visual check.\n\n\n\nKeep in mind that the risk with farmed fish bought at the supermarket is very low, but it does exist. If you eat it very often without freezing appropriately, it\u2019s not a question of \u201cif\u201d but \u201cwhen\u201d.\n\n\n\nTo learn more:\n\n\n\n\nOfficial European source on food hygiene\n\n\n\nOfficial French government guidance on controlling parasitic risk in fish\n\n\n\n\nThe main ingredients of Maki Sushi\n\n\n\n\n\n\n\nRice: here, it\u2019s essential\u2014you\u2019ll need japonica rice, commonly called \u201csushi rice.\u201d Some people substitute bomba or arborio rice, but I\u2019ve never tested it personally. If you do, feel free to drop me a quick email. These days you can find bags of sushi rice in most supermarkets.\n\n\n\nRice vinegar: adds a lovely acidic lift to the seasoning. Ideally use a Japanese brand, as acidity levels can vary depending on the vinegar\u2019s origin. That said, use what you can find.\n\n\n\nSalmon: Use salmon or any other fish you enjoy (tuna, for example).\n\n\n\nNori sheets: Japanese dried seaweed sheets, essential for a traditional maki roll.\n\n\n\n \n\n\n\n\n\n\tMaki Sushi\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riztapis de bambou\t\n\t\n\t\tFor the makisushi rice (cooked, seasoned, and cooled to slightly warm or cool)6 sheets nori150 g fresh salmon2 avocadosSushi rice seasoning152 g rice vinegar6 tablespoons sugar3 teaspoons saltCooking the rice300 ml water250 g sushi rice (dry weight)\t\n\t\n\t\tCook the riceEven better: use a rice cooker. When it's done, open, fluff, then let sit 10 minutes with the lid on.Rinse the rice 4-5 times, until the water runs almost clear.Drain and let sit in a colander for 1 hour to dry.Combine the water and rice in a small saucepan. Cook over high heat for 2 minutes.Reduce the heat to the lowest setting, cover, and cook for 10 minutes. Watch the last few minutes closely to avoid scorching.Turn off the heat and replace the lid with a clean kitchen towel. Let stand for 15 minutes.Make the seasoningCombine the vinegar, sugar, and salt in a saucepan and bring to a boil.Once dissolved, let cool.Stir into the hot rice little by little, tasting as you go, and stop when the seasoning tastes right to you.Quickly get the sushi rice ready to useSpread the seasoned rice on a large plate and refrigerate.After 10 minutes, turn the rice over and chill for another 10 minutes.Repeat until the rice is lukewarm to cold. Shape your sushi.PrepCut the nori sheets (dried seaweed) in half lengthwise.Slice the salmon and avocado into long strips.Shape the maki rollsPlace a sheet of nori on your bamboo mat, shiny side down.Spread the cooked rice evenly on top, leaving about 2.5 cm uncovered on one long edge of the nori. If it sticks, wet your fingers.Place a strip of salmon and avocado across the center of the rice. Hold the filling in place with your fingers.Using your thumbs, lift the bottom edge of the bamboo mat and, in one quick motion, roll the nori and rice over the filling, stopping at the top edge of the rice (leaving the 2.5 cm strip of nori visible).Without removing the mat, gently press to tighten the roll and shape it into a square or round log.Lift the mat and give the roll one more turn to seal the top edge of the nori (lightly moisten if needed).Using a very sharp, slightly moistened knife, slice each roll into even pieces about 2 to 3 cm thick.\t\n\t\n\t\tYou'll likely have extra seasoning; refrigerate for up to 2 weeks for your next sushi night!\n\t\n\t\n\t\tEntr\u00e9e, Plat principalJaponaise\t\n\n\n\n\n\nSource: Justonecookbook","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110427"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110427\/revisions"}],"predecessor-version":[{"id":110493,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110427\/revisions\/110493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/30913"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}