Maki Sushi (Rolls)

Name: Maki Sushi (Rolls)
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 720 ml Cooked short-grain sushi rice, seasoned with vinegar; 4 Toasted nori sheets; 1 Cucumber, cut into long thin sticks; 200 g Sushi-grade tuna or salmon, in strips; 1 Avocado, sliced; 1 tbsp Toasted sesame seeds; to serve Soy sauce, wasabi and pickled ginger, to serve

Vinegared rice and fillings rolled tight in nori with a bamboo mat, then cut into neat rounds — sushi you can make at home.

Fuente

Receta de Japanese home & sushi kitchens · 🏠 Cocina casera

Japanese sushi tradition / 日本の巻き寿司 — Makizushi is cylindrical sushi formed with a bamboo mat and usually wrapped in nori. Rolling rice and fillings in seaweed became widespread in Japan as sushi moved from fermented preservation to fresh, quickly assembled forms.

Background on Wikipedia ↗

Watch it being made · 3 videos

Taiji ́s Kitchen JAPANESE COOKING CHANNEL Chef Gio Ledon

⏱ 50 min🍽 4 porciones🔥 300 kcal🇯🇵 Japón

PescetarianoSin lácteosSin frutos secos

Pasos

Lay a nori sheet shiny-side down on a bamboo rolling mat, with a short edge toward you.
With wet hands, spread a thin, even layer of rice over the nori, leaving a clear two-centimeter strip along the far edge.
Sprinkle sesame over the rice, then lay the cucumber, fish and avocado in a line across the center.
Lift the near edge of the mat and roll it over the filling, tucking firmly so the roll is tight and round.
Continue rolling, pressing gently through the mat, until the bare strip of nori seals the seam.
Wipe a sharp knife with a damp cloth and cut the roll into six or eight rounds, cleaning the blade between cuts.