Maki | Kelly’s sushi recipe book

Maki

When you think sushi, you probably picture maki. It’s fish or vegetables and sushi rice layered and rolled up in nori (that’s a sheet of seaweed). Make this simple but incredibly delicious handmade sushi at home with Kelly's recipe.

How difficult it is?

Easy

How long does it take?

Only 5 minutes (if your ingredients are ready to roll)

How many rolls does it take?

1 maki (6 pieces to be exact)

Tips from Kelly

Prep your ingredients
Try authentic fillings like tuna or cucumber
Wet your knife before you cut up your maki to make it easy to slice

Ingredients

80g sushi rice
35g of your favourite filling
(think tuna, cucumber, salmon, avocado)
1 sheet of nori
Sushi storage: Best served as soon as you finish rolling it. But you can keep your handmade sushi fresh for a whole day in the fridge, if you can resist it.

Method

Step 1.

Choose the filling of your choice e.g. salmon, avocado, carrots, etc... Maki are made with only 1 filling. You will also need a rolling mat.

Step 2.

Cut the seaweed in two equal halves and place one half on the bamboo mat.

Step 3.

Take 80g of cooked sushi rice and gently spread it over the nori sheet with lightly oiled hands, leaving 1cm clear at the top of the nori.

Step 4.

Add your ingredients lengthways on top of the rice and start rolling up the ingredients with gentle pressure.

Step 5.

Once sealed, cut the roll into 6 pieces with a sharp knife. You can also use the whole nori sheet, spreding more rice and using several fillings. This makes bigger rolls which are called futomaki.