Cookbook:Makizushi (Maki Roll)
(Redirected from Cookbook:Sushi/Maki)
|Makizushi (Maki Roll)|
Cookbook | Ingredients | Recipes
Makizushi, also called rolled sushi or maki roll, is a variety of sushi. It is made by layering nori, seasoned sushi rice, and fillings, before rolling up and slicing into individual pieces. The outer layer of the maki roll varies, having either nori or rice on the exterior—the latter is sometimes called an inside-out roll.
- Prepared sushi rice
- Fillings, as desired (this may consist of either raw/smoked salmon, tuna, etc or perhaps cucumber or avocado)
- Nori sheets
- Wasabi paste
- Sesame seeds, if making inside-out rolls with rice on outside (optional)
- Sushi roller (makisu)
- Plastic wrap, if making inside-out rolls
- Place the roller on a cutting board. If making inside-out rolls with rice on the outside, wrap the roller in a double layer of plastic wrap to prevent rice from sticking to the roller.
- Place a sheet of nori shiny side-down on top of the roller.
- Dampen your hands before applying the rice. Grab the rice with one hand and put a fistful on the center of the nori. Spread the rice over the nori approximately 6 mm thick, leaving a 2 cm gap on the side parallel to the bamboo. As a general rule, if you can't see the nori through the rice, you have too much.
- If making an inside out roll, flip over the nori and rice quickly onto the sushi roller. The rice should now be on on the surface of the plastic wrap, with the nori facing you.
- Place the primary ingredients in a row in the middle. Slowly use the roller to push the nori against itself (rolling it away from you), using your thumbs and heels of hands for stability. Be careful when you reach the row of ingredients, making sure that it goes underneath the roll rather than just being pushed along.
- When you reach the end of the nori sheet, use the roller to compact the roll a little, making sure the rice sticking it together. When evening out a bumpy roll, don't squeeze too hard on the sides and don't flatten the roll from the top.
- To fix the ends of the roll, poke about ½ inch out from one side of mat and while gently holding it in place, press it with the heel of your hand a little.
- Remove the maki from the sushi roller, and put it on the cutting board below.
- Wet a sharp knife before slicing. Slice the rolls from the center outwards, into sections of 5, 6, or 8 (depending on the roll and your preference). Cutting from the center first ensures that all ingredients will shift towards the outside two pieces. For the rolls of 6 or 8, cut from the center, then put one roll behind the other, and cut each half in half.
- If making an inside-out roll, you may garnish the exterior rice with sesame seeds.
- Serve with soy sauce for dipping. You may also want chopsticks, pickled ginger, and wasabi if culture allows. Sashimi, miso soup, other sushi, or just general Japanese food is also often served alongside it. Green tea is considered the drink of choice to have with sushi.
Notes and tipsEdit
- Dampening the hands before handling the rice will prevent clumping and the rice sticking to your hands. However, too much moisture may also make the rice less sticky, so don't go overboard.
Common maki rolls include:
- Tuna roll: Tuna, wrapped in rice and seaweed. This same combination is used to make plain rolls with any other type of fish.
- Spicy tuna roll: Tuna, spicy sauce (mixture of Japanese mayonnaise and sriracha)
- Kamikaze roll: Tuna, yellowtail, spicy sauce
- Philadelphia roll: Salmon (either raw or smoked), cream cheese
- Cucumber roll: Sliced cucumber
- Egg roll: Sliced egg yolk.