Maki Rolls
Discover the art of homemade sushi with these perfectly rolled Maki Rolls, a delightful blend of fresh, flavorful ingredients encased in crisp nori sheets. This recipe features creamy avocado, crunchy cucumber, sweet carrot, and savory imitation crab sticks, all nestled atop seasoned sushi rice that's kissed with a tangy rice vinegar mixture for authentic flavor. The step-by-step rolling technique guides you to effortlessly craft elegant sushi rolls, while serving suggestions with soy sauce, pickled ginger, and fiery wasabi add a classic touch. Perfect for a sushi night or impressing guests, these homemade Maki Rolls are easier to make than you think and cater to sushi lovers everywhere.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 1 small Cucumber
- 1 small Carrot
- 1 medium Avocado
- 8 sticks Imitation crab stick
- 1 cup Soy sauce
- 1 cup Pickled ginger
- 2 teaspoons Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Cook the rice with 2 cups of water in a rice cooker or on the stove following package instructions.
Once cooked, let the rice cool to room temperature.
In a small bowl, mix the rice vinegar, sugar, and salt. Heat the mixture slightly until the sugar dissolves.
Pour the vinegar mixture over the cooled rice and gently mix until the rice is evenly coated. Spread the rice onto a baking sheet to let it cool completely.
Peel and cut the cucumber and carrot into thin, long strips.
Slice the avocado in half, remove the pit, and cut it into thin slices.
Lay a bamboo sushi rolling mat on a flat surface, then place a sheet of plastic wrap over it to avoid sticking.
Place a nori sheet shiny side down on the mat.
Wet your hands to prevent the rice from sticking, and spread a thin, even layer of rice over the nori, leaving a 1-inch border on the top edge.
Arrange a few strips of cucumber, carrot, avocado, and 1-2 crab sticks horizontally across the center of the rice.
Lift the edge of the bamboo mat closest to you with your thumbs while holding the filling ingredients in place with your fingers.
Roll the mat over the ingredients, pressing gently and tucking the ingredients under. Continue rolling until the mat is free and the roll is complete.
Repeat the process for the remaining nori sheets and ingredients.
With a sharp knife, slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts to ensure a clean cut.
Serve the maki rolls with soy sauce, pickled ginger, and wasabi paste on the side.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 15894 mg | 691% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 45.7 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2623 mg | 56% | |
*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.
