📝 About This Recipe
Maki-zushi, or 'rolled sushi,' is a cornerstone of Japanese soul food that beautifully balances the acidity of vinegared rice with the ocean-fresh snap of toasted nori. This recipe focuses on the classic Futomaki style, featuring a colorful mosaic of fillings that represent a harmony of textures—crunchy, creamy, and savory. Perfecting the seasoned sushi rice is the secret to an authentic experience, turning a simple roll into a gourmet celebration of Japanese culinary tradition.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Short-grain Japanese rice (such as Koshihikari)
- 2 cups Water (for cooking rice)
- 1/4 cup Rice vinegar (unseasoned)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Fillings
- 5 sheets Nori (Seaweed sheets) (high-quality toasted)
- 1/2 lb Sashimi-grade Salmon or Tuna (cut into long 1/2-inch thick strips)
- 1 piece Japanese Cucumber (seeded and julienned)
- 1 piece Avocado (ripe, sliced into thin wedges)
- 2 eggs Tamagoyaki (Japanese Omelet) (cooked, sweetened, and cut into strips)
- 3 ounces Pickled Daikon (Takuan) (cut into long strips)
Accompaniments
- 1/4 cup Soy sauce (Shoyu) (for dipping)
- 2 tablespoons Wasabi paste (fresh or prepared)
- 1/4 cup Pickled ginger (Gari) (for palate cleansing)
👨🍳 Instructions
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1
Rinse the rice in a bowl with cold water, swirling with your hand. Drain and repeat 3-4 times until the water runs clear. Let the rice sit in a fine-mesh strainer for 15 minutes to drain thoroughly.
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2
Combine the rinsed rice and 2 cups of water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to a low simmer, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes.
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3
While the rice cooks, prepare the sushi vinegar (sushi-zu). In a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until dissolved, but do not let it boil. Let it cool to room temperature.
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4
Transfer the hot rice to a large, flat-bottomed wooden bowl (hangiri) or a non-metallic tray. Pour the vinegar mixture over a rice paddle as you drizzle it over the rice to distribute evenly.
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5
Using a slicing motion with the rice paddle, gently fold the vinegar into the rice. Do not mash the grains. Simultaneously fan the rice with a handheld fan to cool it quickly; this creates the signature glossy finish.
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6
Prepare your 'Tezu' (hand-dipping water) by mixing 1/4 cup water with 1 tablespoon of rice vinegar. This prevents the sticky rice from clinging to your fingers.
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7
Place a bamboo rolling mat (makisu) on a flat surface. Position a sheet of nori, shiny side down, on the mat. The lines on the nori should run parallel to the bamboo slats.
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8
Moisten your hands with the Tezu. Take about 1 cup of sushi rice and spread it evenly over the nori. Leave a 1-inch border of bare nori at the top edge furthest from you.
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9
If desired, smear a tiny amount of wasabi in a horizontal line across the center of the rice.
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10
Lay your fillings (fish, cucumber, avocado, tamago, and takuan) horizontally across the center of the rice, stacking them neatly.
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11
Lift the edge of the bamboo mat closest to you. Roll it over the fillings, tucking the edge of the nori under the ingredients. Press firmly but gently to create a tight cylinder.
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12
Continue rolling until you reach the bare nori border. Dab a tiny bit of water on the border to act as 'glue' and finish the roll.
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13
Place the roll seam-side down. Wipe a very sharp knife with a damp cloth. Slice the roll in half, then slice each half into 3 or 4 equal pieces, cleaning the knife between every cut to ensure clean edges.
💡 Chef's Tips
Always use short-grain Japanese rice; long-grain varieties will not stick together properly. Keep your rice at room temperature while rolling; refrigerated rice becomes hard and loses its delicate flavor. When spreading rice, use a light touch—if you press too hard, the rice will become a gummy paste rather than distinct grains. To prevent the nori from becoming soggy, ensure all vegetable fillings (like cucumber) are patted dry with a paper towel before use. If you are a beginner, don't overstuff the roll; start with fewer fillings until you master the tension of the bamboo mat.
🍽️ Serving Suggestions
Serve on a minimalist wooden board or slate platter for a traditional aesthetic. Pair with a warm bowl of Miso soup to balance the cool temperature of the sushi. Enjoy with a chilled glass of Junmai Ginjo Sake or a pot of hot Genmaicha (brown rice green tea). Provide small dipping bowls of high-quality Shoyu mixed with a touch of fresh wasabi. Offer a side of sunomono (Japanese cucumber salad) for a refreshing, acidic crunch between pieces.