How to make delicious and nutritious maki sushi at home

How to make Maki sushi

• 1

  Prepare the ingredients

  Shrimp should be soaked in water mixed with 2 teaspoons of salt and 1 tablespoon of white wine for about 10 minutes, then rinse briefly with water and let drain.

  Use a skewer to pierce straight through the shrimp from tail to head to keep it straight.

  Put a pot of water on the stove and bring it to a boil, then add 1 teaspoon of salt and 2 teaspoons of cooking oil to the pot and stir well. Next, add the shrimp and boil for about 3 – 5 minutes, then remove the shrimp and place it in a bowl of ice water for about 5 minutes, then remove the skewer and peel the shrimp.

  Tip:

  • Piercing the shrimp with a skewer helps keep it straight, making it easier to roll sushi.
  • Adding cooking oil to the boiling water helps the shrimp become shiny and more visually appealing after boiling.

  When you buy crab sticks, clean them thoroughly with water several times or briefly blanch them in boiling water to remove dirt, then let them drain.

  Cut the avocado in half, separate the flesh, and then slice it thinly into strips about 15cm long.

  Pick young lettuce leaves and soak them in salt water for about 15 minutes, then rinse thoroughly and let them drain.

  Remove the seeds from the cucumber and slice it thinly into strips 15cm long.

  Tip for preparing cucumber to avoid bitterness

  • Cut off both ends of the cucumber and rub the ends vigorously in a circular motion until a layer of white foam appears. Remove this white foam, and the bitterness in the cucumber will be gone.
  • Cut the cucumber in half lengthwise. Sprinkle a little salt on the cut side of each half and rub them together until white foam appears. Then rinse the cucumber with water.

  

  

  

  
• 2

  Make the vinegar sauce and mix

  Place a pot on the stove, add 2 teaspoons of salt, 2.5 tablespoons of sugar, and 90ml of vinegar to the pot, turn on the heat, and stir the mixture until the salt and sugar are completely dissolved, then turn off the heat.

  Small tip: You should only heat until the sugar and salt are completely dissolved; the mixture should be warm, not boiling, because if it boils, the vinegar will evaporate and lose its flavor.

  300g of rice after cooking, you put it into a bowl, measure 60ml of the vinegar sauce mixture just cooked and drizzle it slowly over the rice, then mix thoroughly to ensure the rice is fluffy and evenly absorbs the vinegar sauce.

  Tip:

  • It is recommended to mix the rice while it is still hot so that the vinegar penetrates evenly into the rice.
  • When mixing, just gently stir; avoid strong pressing as it will cause the rice grains to break.
  • The leftover vinegar sauce can be stored in a tightly sealed glass jar and kept in the refrigerator.
  • The appropriate ratio of vinegar and rice for sushi dishes is 1kg of rice – 200ml of vinegar sauce; you can adjust the amount according to the above ratio.

  

  

  

  
• 3

  Proceed to roll the rice

  Lay a bamboo mat covered with a layer of cling film on the table, then gently place a sheet of seaweed at the top edge of the mat.

  Tip: Lining the bamboo mat with cling film helps prevent the rice from sticking to the mat when rolling and makes the sushi firmer and easier to cut after rolling.

  Moisten a bit of water and spread it evenly over both palms, then take about 70 – 80 grams of rice and spread it evenly on the seaweed sheet so that the rice protrudes about 1cm beyond the seaweed.

  Next, add 40 grams of flying fish roe on top of the rice and spread it evenly across the surface of the rice.

  Fold the edges of the bamboo mat up over the rice, then flip the mat over so that the rice and fish roe are facing down as illustrated below.

  Next, place the lettuce and drizzle a bit of mayonnaise sauce on top in the horizontal direction of the seaweed sheet.

  Continue to layer cucumber, avocado, crab stick, and shrimp in the horizontal direction of the seaweed sheet.

  Use four fingers to hold the filling in place, then hold the edge of the bamboo mat and roll it tightly. After completing one full turn, press it tightly and evenly to create a round roll for the sushi and release it.

  Then, continue to use the bamboo stick to roll it one more time, pressing it tightly and evenly until the seaweed is completely rolled up.

  

  

  

  
• 4

  Completion

  After rolling the rice, use a damp cloth to wipe the knife evenly and cut the sushi roll into small bite-sized pieces about 1 – 2 cm thick.

  Tip: Wiping the knife with a damp cloth before cutting sushi helps prevent the knife from sticking to the rice and avoids crushing the sushi roll.

  Serve the sushi on a plate, drizzle a little mayonnaise sauce on top, arrange with some pickled pink sushi ginger on the side, and decorate it nicely to complete.

  See more:

  • How to make pickled pink sushi ginger, crispy and fragrant in authentic Japanese style
  • How to make mayonnaise sauce in 2 minutes

  

  

  

  
• 5

  Final product

  So the delicious Maki Sushi has been completed with very eye-catching colors and an enticing flavor. The rice is soft and sticky, and the filling of vegetables, shrimp, and crab sticks is crispy and sweet, stimulating the taste buds immensely. What are you waiting for? Hurry into the kitchen and make this dish for the whole family to enjoy!