Maki Rolls

Name: Maki Rolls
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 360g Sushi Rice, short-grain Japanese rice; 430ml Water; 60ml Rice Vinegar; 25g Sugar; 1 tsp Salt, fine; 4 sheets of Nori, cut in half to make 8 half-sheets; 200g Sashimi-Grade Tuna Loin, cut into long thin strips; for tekka-maki; 1 Cucumber, seeded and cut into long thin strips; for kappa-maki; 2 tsp Wasabi Paste, plus more to taste; 60ml Soy Sauce; 50g Pickled Ginger, gari

These classic tuna maki rolls are bright, clean and satisfying—sushi rice seasoned with tangy vinegar wrapped around silky sashimi-grade tuna and crisp cucumber in toasted nori. They make an elegant appetizer or a light meal that’s quick to assemble once the rice is ready. Serve with soy, wasabi and pickled ginger for an authentic finish.

These classic tuna maki rolls are bright, clean and satisfying—sushi rice seasoned with tangy vinegar wrapped around silky sashimi... Show more

Traditional Japanese Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

50 min

Price

1,97 €

Calories

449 kcal

low calorie

low fat

low sugar

japanese

Method

Rinse and drain

Put the sushi rice in a bowl and cover it with cold water. Swish it gently with your fingers, pour off the cloudy water, and repeat until the water runs much clearer, then drain the rice well. Rinse the cucumber under cool running water and pat it dry so it stays crisp when rolled.

Cook the rice

Transfer the rinsed rice to a small saucepan and add the water. Bring it just to a boil over medium-high heat, then cover, turn the heat to low, and cook for 12 minutes. Take the pan off the heat and let it sit, still covered, for 10 minutes so the rice finishes steaming and turns tender all the way through.

Season and cool

In a small bowl, stir together the Rice Vinegar, Sugar, and fine salt until the sugar is mostly dissolved. Spread the hot rice in a wide bowl or on a plate, drizzle the seasoning over it, and fold it through with a spatula using slicing motions instead of stirring hard. Keep folding and fanning until the rice looks glossy and has cooled to just warm.

Cut the fillings

Trim the cucumber, cut away the seedy center if needed, and slice it into long thin strips. Using a very sharp knife, cut the Sashimi-Grade Tuna Loin into neat strips about the length of the roll. If it is not already prepared, cut the nori crosswise into 2 half-sheets.

Roll and slice

Set a bamboo sushi mat on the counter; covering it with plastic wrap makes cleanup easier. Place 1 half-sheet of nori on the mat with the rough side facing up and the long edge nearest you. Wet your fingertips lightly, spread half of the rice in a thin even layer over the nori, and leave about a 1-inch strip bare along the far edge. For the tuna roll, smear a little Wasabi Paste across the center, lay in half of the tuna strips, then roll from the edge nearest you, tucking firmly as you go to make a tight cylinder. Repeat with the second half-sheet of nori, the remaining rice, another small smear of wasabi, and the cucumber strips. Let the rolls sit seam-side down for 2 minutes, then slice each roll into 6 pieces with a damp sharp knife, wiping the blade clean between cuts for tidy pieces.

Serve the maki

Arrange the sliced rolls on a plate with the cut sides facing up. Serve with Soy Sauce for dipping and Pickled Ginger on the side, plus extra wasabi if you like.