Maki Roll
The basic maki roll is made with a seaweed wrapper on the outside containing sushi rice and fillings inside. The example below is done making a Philly Roll, complete recipes for the Philly Roll and the Sushi Rice used are available in the Recipies page. The Philly Roll is a good beginner roll because it contains no raw fish and can be made with ingredients found easily at your local grocery store. Follow the step by step instructions below to make a maki roll. Click here to learn about the Basic Items Needed for making a maki roll and pick up any items needed in our Store.
Lay out the bamboo sushi mat in front of you with one sheet of nori centered on top, shiny side down, as shown.Cover nori sheet with a thin layer of sushi rice, no more then ¼” thick, allowing you to still see just a little of the nori below showing through. Leave approximately 1” of the sheet exposed along the far edge. This will be used later to seal up the roll.
Now place your contents across the middle of the sushi rice. In the example, a Philly Roll is made by using smoked salmon, cream cheese, and avocado slices. Use the bamboo mat as support and slowly but snugly roll the near side end over top of the fillings while pulling back on the mat so it doesn’t get caught in with the roll. Once the last inch with no rice is all that remains, wet your fingers and use them to lightly moisten the inside of the exposed nori, then finish rolling.
Cutting the maki roll can be difficult to do without it loosing the shape of the roll. It is best to use a very sharp knife, slightly wet, to cut the roll. Be sure to use slicing cuts and don’t press down too hard when cutting. Once cut lay out the roll for serving. A simple sushi serving kit usually contains plates, soy dishes, and a good set of chop sticks for enjoying your dish. Finally once on the serving tray add your own artistic influence and spice. This can be done simply with mayo, spicey mayo, asian hot sauce, tempura crunch flakes, wasabi, masago, or any other toppings and garnishes you prefer.
Inside Out Maki Roll
Another variation of the maki roll is the inside out maki roll. This is a little more advanced then the basic maki roll but can easily be done with the right method. The inside out maki roll has the rice on the outside and then is often covered with slices of raw fish, avacado, or shrimp. To make this style roll start with your sushi mat in the usual orientation overlay it with a piece of plastic wrap. Cover the plastic wrap with a thin layer of sushi rice the size of a sheet of nori. Lay a nori sheet over the rice. Now lay your fillings across the center of the sheet like in the standard maki roll. See the recipes page for ideas on fillings. Now roll as you would a standard maki roll but make sure to pull back the plastic wrap along with the mat as you roll. Once rolled cut as normal or cover with raw fish or other topping slices first then enjoy!
Nigiri
Nigiri is made by rolling an oblong ball of sushi rice in the palm of your hand. lightly wet your hands first to reduce rice sticking to your hand. Once rolled set on your serving tray as desired and cover with a slice of your topping cut approximately 1″ wide x 2.5″ long. Cover with any raw fish or shrimp you prefer. Common favorites are tuna, salmon, and yellow tail.
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