Making your own sushi roll is not as hard as you might think. With just a few ingredients, a simple bamboo rolling mat and a bit of practice you’ll easily turn out professional-looking nori maki.

 

 

What you need for Maki Rolls:

Sushi Rollers – In other words, the bamboo mats we used for rolling the sushi. Any Japanese store will have them and they are very cheap, like a dollar per mat.

Nori – These are the sheets of seaweed that we used in the class to make the rolls (and hand rolls). Do make sure that the package is fresh – when exposed to air they can absorb moisture very easily and lose their crispness. Remember to put the shiny side down before you apply the rice, and apply the rice using a minimal amount of liquid so that the nori doesn’t get soggy.

Sushi Rice - Don’t stress, it is forgiving! Find Japanese rice, or sushi rice. Rinse it well! And cook gently!

Sushi Fish – Ahi Tuna, Albacore Tuna, and Salmon and many more come in sushi grade, ask your fishmonger.  Make sure you are buying sushi grade if you are eating it raw!

 

Maki sushi is a roll of fish/sea food with rice wrapped in nori (seaweed). Two variations of the maki sushi are: Futomaki – “fat maki”, the bigger form of this type usually made with two or more different fillings. Hosomaki – “thin maki”, made with only one filling, usually fish or seafood, but may also be a single vegetable.

 

 

Cook Time: 40 Min.  •  Serves: 1, makes 2 rolls  •  Calories: 478 •  Total Fat: 7 grams  •  Protein: 34 grams

INGREDIENTS:

• ½ cup mango
• ½ cup cucumber
• ½ cup carrot
• 4 oz Salmon
• 2 Nori Sushi Sheets
• 1 cup Sushi Rice
• 2 Cups Water
• 1 Tablespoon Rice Vinegar
• Pinch of Salt
• Pinch of Sugar

 

INSTRUCTIONS:

1. Place 1 cup of sushi rice in a rice cooker and then rinse the rice repeatedly until the rice water is not cloudy. Then fill the rice pot with new water (how much water depends on the amount of rice of the cooker and the same goes for how long to cook it; the instructions are usually in the box). Usually it’s about 1 cup rice to 2 cups water ratio.
2. Wash the veggies and mango, then place them on a cutting board and cut the carrots in half long wise and then cut them into long skinny strips. Repeat on the cucumber and mango.
3. Cut the salmon into little strips and make sure they are pretty even in length.
4. Check on your rice. If it’s ready, take it out and put it in a dish. Take a bowl and pour in about two tablespoons of rice wine vinegar. You can add more or less depends on your taste buds and how separated you want your grains or rice. It is better to put in less right now and add more later. Add in a pinch of sugar and salt and stir until it dissolves (repeat until it tastes good).
5. Pour the mixture onto the rice and mix thoroughly by “slicing” the rice. Add rice wine vinegar if needed to make the grains of rice separate easily.
6. Cut a piece of plastic warp big enough to cover the nori and place it down on the bamboo roller.   Place the sushi rice down first over the plastic wrap then the seaweed layer on a bamboo mat and then spread rice onto the seaweed. Place the strips of the veggies and the salmon onto seaweed.  See picture.
7. Roll the sushi roll in some chopped seaweed and sesame seeds for some texture in each bite.                                                                                                                              
8. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. It should look like a tube of some sort. Now remove the sushi roll from the bamboo and cut into bite sized rolls.
9. Serve with wasabi, pickled ginger, and lite soy sauce!

ENJOY!

Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!

[Related: Be sure to check out ThinDish.com for more healthy dining and healthy restaurant options in your area]