Skip to main content

Maki Sushi Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

maki-sushi-recipes-for-dinner

Traditional Maki Recipe

Ingredients:

Produce
1: Nori sheets
1: Pc cucumber
2: Pcs avocado
2: Pcs ripe mango

Condiments
1: Kewpie mayonnaise
1: Wasabi

Pasta & grains
1 cup: Japanese short-grain rice

Oils & vinegars
3 tbsp: Sushi rice vinegar

Liquids
1 1/4 cups: Water

Other
250 g: Kani (crab sticks), cut into half lengthwise
null: masago (orange fish roe)

Instructions:

  • For the sushi rice preparation: rinse rice with water until drain water runs clear. Place rice and cold water in a small rice cooker and cook. Once cooked stand for 10 minutes covered in rice cooker.
  • Place rice in ceramic bowl then slowly add vinegar while mixing the rice. Flatten rice in one thin layer to let it cool quickly.
  • Set aside to cool in room temperature but keep rice covered with a damp cloth while preparing.
  • Making of the sushi rolls: place a sushi mat on a clean flat surface, place a sheet of cling wrap on top. Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
  • Spread a thin layer of wasabi on one side. Arrange kani, cucumber, avocado and mango on top. Squeeze some kew pie mayonnaise on top. Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
  • Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces, remove the cling wrap. Moisten the sharp knife every time you cut a new slice to hold the sushi together. Place your masago on a plate then roll each sushi slice on to the masago to coat the outer layer of sushi with it.
maki-sushi-recipes-for-dinner

Maki Rolls Recipe

Ingredients:

Gluten free

Seafood
10 oz: Smoked salmon or sushi-grade raw fish

Produce
2: Avocados
1: English cucumber
5 sheets: Nori

Condiments
1: Mayo, spicy
1: Soy sauce

Pasta & grains
1 batch: Sushi rice

Baking & spices
1: Sesame seeds, toasted

Instructions:

  • Make your sushi rice ideally at least an hour or two in advance so that it has time to cool to room temperature before assembling your rolls. Then go ahead and prep all of your other ingredients so that you can have a nice assembly line ready to go for your rolls.
  • Press the rice. Then, begin your assembly! The first step will be to press the rice onto your sheet of nori in an even layer, leaving a 1-inch empty border of nori at the top.
  • Next, layer on your fillings horizontally on the rice, side by side, as evenly as possible.
  • Roll up the sushi. Lift up the bottom edge of the sushi mat and carefully fold it over the fillings until they are enclosed in a roll, yet still leaving the top 1-inch of the empty nori exposed. Use the sushi mat to squeeze the roll in as tightly as possible. Dip your fingers in the water bowl once more and use them to wet the remaining 1-inch of nori. Then use the sushi mat to finish rolling up the roll until it is completely enclosed, giving it a final squeeze or two once it has been rolled up to be sure that everything is packed in there tightly. Repeat with the remaining ingredients.
  • Cut the sushi. Using a very sharp knife, cut the each sushi roll into 7 equal-sized pieces on a cutting board. Transfer them to your serving plate.
  • Drizzle and garnish. Drizzle the sushi with the spicy mayo and/or sprinkle with extra toasted sesame seeds.
  • Serve. Serve immediately, along with pickled ginger, wasabi paste, and soy sauce for dipping.

Easy Maki Sushi Recipe

Ingredients:

Gluten free

Scroll to Continue

Seafood
4 sheets: Sushi nori
1 4-ounce can: Tuna

Produce
3: Carrots
1/2 bunch: Watercress or spinach

Refrigerated
2: Eggs

Condiments
2 tsp: Mirin
2 tsp: Soy sauce

Pasta & grains
2 cups: Sushi rice

Baking & spices
3 tsp: Kosher salt
1 Large pinch: Kosher salt
4 2/3 tbsp: Sugar

Oils & vinegars
1 tsp: Neutral oil
4 tbsp: Rice vinegar

Dairy
1 tbsp: Milk

Instructions:

  • Cook the rice by using 2 cups sushi rice and 2 ½ cups water). While the rice is cooking, in a small saucepan over medium heat, combine the rice vinegar, sugar, and salt and bring to a boil. Cook until the sugar and salt have dissolved. Remove from the heat and let cool slightly while the rice continues to cook. Pour the sauce over the just-cooked rice, tossing, fanning, and fluffing it with a rice paddle.
  • In a small nonstick skillet, combine the sugar, soy sauce, and mirin and bring to a simmer over medium low heat. Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid evaporates. Remove from the heat and let cool completely before using.
  • In a small bowl, whisk together the eggs, milk and salt until well blended. In a small nonstick skillet, heat half of the neutral oil over medium low heat until shiny and shimmering. Pour the egg mixture in and let sit until the edges start to set, about 30 seconds. Push the edges in, toward the center of the pan, with a silicone spatula while tilting the pan to allow the uncooked egg to spread out. Turn the heat to low and cover the pan with a lid.
  • For sushi making: add a sheet of nori, shiny side face-down, and align the bottom edge with the edge of the rolling mat. Spread the sushi rice in a thin layer, about 1/2-inch thick, leaving a 1 1/2-inch margin on the end farthest from you. Carefully roll the sushi away using a sushi mat to apply pressure.
  • Cut the rolls into equal thick slices, fan them out on a platter, and serve. Serve with soy sauce and a little wasabi.

Cucumber Maki Sushi Recipe

Ingredients:

Vegan • Gluten free

Produce
2: Japanese cucumbers, small
3 sheets: Nori

Condiments
1: Soy sauce
2 tbsp: Wasabi

Baking & spices
2 tsp: Salt
1/4 tsp: Sugar

Oils & vinegars
1 tbsp: Rice vinegar

Liquids
1: Bowl of cold water

Instructions:

  • In a small bowl, mix 1 tbsp rice vinegar, ¼ tsp sugar and ½ tsp salt until dissolved.
  • Mix the vinegar mixture with 300g of cooked rice.
  • Next, sprinkle ½ tbsp of salt onto a chopping board and roll the cucumber over it.
  • Cut off both ends, and peel the skin off of the top and bottom.
  • Cut the cucumbers in half lengthways, then again into quarters. If your cucumber is large, you'll need to cut it into sixths or eighths. Fold your nori sheets in half and pinch along the crease so that you tear them in half. (You can use scissors if you prefer.) This will give you 6 smaller nori sheets. Place the nori onto the bamboo rolling mat with the rough side facing up. Make sure the bamboo is laying horizontally in front of you.
  • Wet your hands with cold water. Keep a bowl of cold water nearby to use when necessary. Take a handful of sushi rice (approx 50g) and shape it into a cylindrical shape. Place the rice cylinder onto one end of the nori, and gently spread it to the other end. Use your hand to make a wall at the end of the nori, and push the sushi rice right up to the edge. Now pull the rice down so the bottom edge is covered with rice, but leave a gap at the top. The top part will wrap around and help the maki hold it's shape. Add a small blob of wasabi and spread it down the middle.
  • Lift the edge of the bamboo mat closest to you (the bottom edge) and carefully roll it over so that the two edges of the rice meet. Repeat until you have 6 rolls and wet a sharp knife with a damp cloth. Cut each sushi roll into 4, 5 or 6 pieces depending on size preference.

Tuna Maki Sushi Recipe

Ingredients:

For Spicy "Tuna" Preparation:

  • 3 beefsteak tomatoes
  • 2 tbsp vegan mayo
  • 1 tbsp sriracha

For Tuna Marinade:

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp ginger paste
  • 1/2 sheet nori, shredded
  • 1/4 cup water

For Maki Roll:

  • 2 nori sheets
  • 2/3 cup cooked sushi rice

Instructions:

  • In a small bowl combine the marinade ingredients and whisk until combined. Set aside.
  • Bring a pot of water to a rolling boil - enough water to completely cover the tomatoes.
  • With the tip of a sharp knife cut a small X into the top of the tomato.
  • Once water is boiled, place tomatoes in. Have a bowl of ice cold water handy. Boil until you see the skin start to rip. Once they start to rip quickly take them out of the boiling water with a slotted spoon and put them in the ice cold water.
  • Using your hands peel the skin off the tomatoes and set them aside. Repeat for all tomatoes. Cut tomatoes into wedges and remove the watery core & seeds. Dice into 1cm cubes.
  • Marinate in soy mixture for about 30 minutes.
  • Drain marinade (you can save this as it makes a delicious dipping sauce) and add mayo and siriacha. Mix until completely combined.
  • Place a thin layer of rice on your nori sheet (make sure you hands are wet to avoid sticky rice). Leave about 1/2" of space at top and bottom of nori. Scoop spicy "tuna" in a line on the middle of the rice. Roll tightly and use a little bit of water on your finger to seal.
  • Serve with more spicy mayo or the soy dipping sauce!
maki-sushi-recipes-for-dinner

Tofu Maki Recipe

Ingredients:

Vegan • Gluten free

Produce
1 clove: Garlic
1 tsp: Ginger
2 sheets: Nori
2: Shallots

Refrigerated
4 oz: Tofu, firm

Condiments
2 tbsp: Maple syrup
3 tbsp: Soy sauce

Pasta & grains
2/3 cup: Sushi rice, dry

Baking & spices
2 tsp: Cornstarch diluted
1/8 tsp: Salt
2 tsp: Sugar

Oils & vinegars
1/2 cup: Oil
3 tbsp: Rice vinegar

Liquids
1 1/4 cup: Water

Instructions:

  • In a small bowl, mix the rice vinegar with the sugar and salt. After 10 minutes, transfer the rice to a large mixing bowl, add the sweet rice vinegar to the rice and mix gently (you don't want to mash the rice). Cover with a damp towel and let the rice cool for about 1 hour, or until it is not warm anymore.
  • Heat the oil in a deep skillet, or large saucepan. Once hot, add the tofu rectangles and fry for 5-7 minutes, or until the tofu gets a light golden brown color. Remove from the oil and transfer to a plate lined with parchment paper.
  • To a non-stick skillet, add the soy sauce, maple syrup, water, rice vinegar, minced ginger, and garlic. Add the fried tofu as well and let simmer over medium heat for about 5 minutes.
  • Dilute the cornstarch and add it to the skillet. Stir until the sauce has thickened and coats the tofu slices. Remove from heat and let cool a few minutes.
  • To assemble: place a strip of nori on a cutting board. Place a slice of teriyaki tofu in the middle. Using slightly wet hands, take about 1 tablespoon of the cooked sushi rice and shape it into a rectangle of 2x1-inch (the same size as your slice of tofu). Place it on top of the tofu. Slightly wet the nori sheet and wrap it tightly around the tofu and rice. Flip and place on a serving plate. Repeat with the remaining tofu and rice. For extra flavor, feel free to brush the tofu with more teriyaki sauce.
  • Top each nigiri with some fried shallots and serve.

Sushi Sauce Recipe For Maki Sushi

Ingredients:

Vegan • Gluten free

Condiments
1/2 cup: Mirin
1/2 cup: Soy sauce

Baking & spices
1/2 cup: Sugar

Instructions:

  • Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced by about 1/4. This should take about 10 minutes. Your sauce will have the thickness of honey. Servi with sushi. Enjoy!
maki-sushi-recipes-for-dinner

Wasabi Recipe For Sushi

Ingredients:

  • 1/2 tablespoon of wasabi powder
  • 3 tablespoons of mayonnaise
  • 1 teaspoon water

Method of Preparation:

  • Firstly you need to make wasabi paste by following the aforementioned method; i.e., by mixing equal parts of water and wasabi to make a paste. Let it sit for a couple of minutes. Now, add mayonnaise to the paste and mix together to form a fine mixture.

Related Articles