You might be asking why you would roll sushi at home when ordering it at a restaurant is so much easier. Because this maki sushi dish is more fun, less expensive, and fresher than take-out sushi… The best part is that you can be as creative as you want when it comes to filling your rolls. There will be no more cucumber-only vegetable sushi rolls!
For texture and color, these maki sushi rolls are loaded with delicious roasted shiitake mushrooms, avocado, cucumber, and red cabbage. There is also a tasty dipping sauce to go with it. If you make the salad and save a little of the dressing, you will have a delicious, refreshing, and unexpected sauce for these rolls.
What is maki?
There are many various forms of sushi, but makizushi is one of the most popular in the United States (“maki” means “to roll,” and “sushi” is the conjugated form of “sushi”).
Because the sushi is rolled in dried seaweed called “nori,” this style of sushi is also known as norimaki. Maki is just a seaweed-wrapped sushi roll with fish or vegetables and rice.
Special tools used for making maki
Rolling maki sushi is not difficult, as we previously stated.
A bamboo rolling mat and nori (seaweed sheets) are required, and both may be obtained at World Market, Asian grocery stores, and some mainstream supermarkets in the Asian area.
What is sushi rice?
Sushi rice is a type of rice that is used to make sushi.
To make sushi rice, you must first rinse the rice grains to remove any excess starch. This ensures that they cook up as fine, sticky grains instead of a starchy mass.
Rice vinegar, sugar, and a pinch of salt are mixed into sushi rice. The rice will taste strange on its own, but trust us when we say that the sushi needs to be seasoned this way.
Sushi fillings will also be required. When making sushi, we usually avoid using raw fish because sushi-grade seafood (seafood that can be eaten raw) is difficult to come by and expensive.
Cucumbers, avocado, imitation crab meat, cooked shrimp, red onions, scallions, green peppers, tomato, and mango are substituted for the more difficult ingredients. Some of the fillings are more “traditional” than others, as you will notice.
However, as long as you can cut it into good long strips, you may use whatever you like.
Soy sauce, hot wasabi, and pickled ginger (all of which can be obtained with the nori at the local grocery store) can all be used to enhance the flavor of your sushi while you are eating it.
They are, however, not required for making sushi. Moreover, even without the finishing sauces, your sushi will be delicious.
Look at the following ingredients list:
Ingredients for Roasted shiitakes
• 6 ounces shiitake mushrooms
• 1 TBS extra virgin olive oil
• 1 tablespoon tamari
Ingredients for Carrot and ginger dipping sauce
• ½ cup chopped roasted carrot
• 1/3 to ½ cup water
• ¼ extra virgin olive oil
• 2 tbs rice vinegar
• 2 tsp minced ginger
• ¼ teaspoon sea salt
Ingredients for Sushi rice
• 1 cup short-grained rice, rinsed well
• 2 cups water
• 1 tsp extra virgin olive oil
• 2 tbs rice vinegar
• 1 tbs cane sugar
• 1 tsp sea salt
Ingredient For the Rolls
• 3 nori sheets
• 1 cup thinly sliced cabbage
• 3 long thin strips of cucumber
• ½ avocado sliced in strips
• Sesame seeds for sprinkling
• Tamari for serving
• Pickled ginger optional for serving
Recipe for Maki Rolls
- To make the roasted shiitake mushrooms start by chopping the shiitake mushrooms into small pieces. Must preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Toss the shiitake mushrooms in a bowl with olive oil and tamari to coat them. On a large baking sheet, spread the mixture evenly. Then roast this mixture for 25–30 minutes, until the edges are browned. Raise the carrots for the dipping sauce on the second sheet.
- To make the carrot ginger dipping sauce, begin by combining all of the ingredients in a mixing bowl. Blend the roasted carrots, water, olive oil, rice vinegar, ginger, and salt until smooth and creamy in a blender. Set aside the shiitakes until you are ready to roll, then chill until ready to use.
- To make the sushi rice, bring the rice, water, and olive oil to a boil in a medium pot. Simmer for 45 minutes, covered, on low heat. Remove the rice from the heat and cover it for another 10 minutes to cool. Fold in the rice vinegar, sugar, and salt with a fork, then fluff with a fork. Cover and keep them in the refrigerator until you are ready to use them.
- Prepare the maki sushi rolls by assembling them one by one. Because your hands will become sticky, keep a small bowl of water and a dish towel handy. Place one nori sheet on a bamboo mat, shiny side down, and press a handful of rice onto the bottom two-thirds of the sheet.
- Place your toppings on the bottom of the rice. It will be more difficult to roll if the container is overfilled. Roll and tuck the nori using the bamboo mat. After rolling, carefully press and shape the roll using the bamboo mat. Cut side down, set the roll to the side. Continue with the rest of the rolls.
- Cut the sushi with a sharp chef’s knife. Between cuts, wipe down the knife with a moist towel.
- Add sesame seeds as a finishing touch. If desired, drizzle with dipping sauce, tamari, and pickled ginger.
That’s it. Your homemade easy Maki Sushi Rolls are ready for you to savor. Do check other easy homemade sushi recipes of Californian Sushi Rolls, Philadelphia Roll, Spicy Tuna Rolls, and Dragon Rolls. Stay tuned for more tasty updates like these!