Classic Maki Sushi
Experience the timeless art of Japanese cuisine with this Classic Maki Sushi recipe—perfect for sushi enthusiasts and beginners alike! Featuring tender slices of fresh salmon or tuna, crisp cucumber, creamy avocado, and perfectly seasoned sushi rice rolled in vibrant nori sheets, this recipe delivers a harmonious balance of flavors and textures. Learn how to prepare restaurant-quality sushi right in your own kitchen using simple techniques, like hand-rolling with a bamboo mat and seasoning rice with a luscious blend of rice vinegar, sugar, and salt. Ready in just under 40 minutes, this elegant dish is perfect for a light dinner, party platter, or creative cooking project. Serve with soy sauce, wasabi, and pickled ginger for an authentic sushi experience that will impress family and guests alike. Explore this easy yet flavorful homemade sushi recipe today!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 sheets nori sheets
- 200 grams fresh salmon or tuna
- 1 medium cucumber
- 1 medium avocado
- for serving soy sauce
- for serving wasabi
- for serving pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Do not let it boil.
Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the hot rice and gently fold it in with a wooden spatula or spoon. Allow the rice to cool to room temperature, covering with a damp cloth.
Cut the fresh salmon or tuna into thin strips, approximately 1/2 inch thick.
Peel the cucumber and cut it into long, thin strips. Do the same for the avocado.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
With wet hands, spread a thin layer of prepared sushi rice evenly over the nori, leaving about 1 inch of nori uncovered at the top edge.
Arrange a row of fish strips, cucumber, and avocado across the center of the rice.
Starting with the edge closest to you, use the bamboo mat to carefully roll the sushi into a tight cylinder, pressing gently.
Use a sharp knife to slice the roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Repeat with the remaining nori, rice, and fillings.
Serve the maki sushi with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 31.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2254 mg | 48% | |
*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.
