Classic Maki Roll
Perfectly balancing simplicity and freshness, the **Classic Maki Roll** is a sushi lover’s dream. This iconic recipe features plump, sticky sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, wrapped in crisp nori sheets with slices of fresh tuna or salmon, crunchy cucumber, and creamy avocado for an irresistible combination of textures and flavors. Using a bamboo sushi mat, you’ll master the art of rolling these bite-sized delights, ready to impress family or guests in just under an hour of preparation. Ideal for sushi beginners and seasoned chefs alike, these rolls are served alongside traditional accompaniments like wasabi, pickled ginger, and soy sauce to complete the authentic Japanese experience. Whether you’re hosting a dinner party or craving homemade sushi, this recipe is guaranteed to elevate your culinary adventures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 200 grams fresh tuna or salmon
- 1 small cucumber
- 0.5 medium avocado
- 2 teaspoons wasabi
- 4 tablespoons pickled ginger
- 4 tablespoons soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a saucepan and let it soak for 30 minutes.
Cover the saucepan with a lid and bring to a boil over medium heat. Reduce the heat to low and cook for 15 minutes. Remove from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, ensuring that it cools to room temperature, but remains moist and sticky.
While the rice is cooling, prepare your fillings. Thinly slice the fish, cucumber, and avocado into even strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on the mat, shiny side down. Wet your hands and spread a thin layer of sushi rice evenly over the nori, leaving about one inch at the top edge free.
Arrange a strip each of tuna or salmon, cucumber, and avocado horizontally across the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing and shaping the roll tightly. Once rolled, allow the seam of the nori to be on the bottom to seal.
Dip a sharp knife in water to avoid sticking and cut the roll into 6-8 equal-sized pieces.
Repeat the process with remaining ingredients to form additional rolls.
Serve the maki rolls with a side of wasabi, pickled ginger, and soy sauce.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 16.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
