How to Make Sushi?

The preparation of sushi is a challenge and fun at the same time. We would like to show you step by step how to prepare maki sushi at home.

What is Maki Sushi?

Maki sushi is a basic type of sushi. It is shaped like a roll filled with rice, fish, chopped vegetables, etc. The roll is wrapped in a sheet of seaweed called nori to hold it together. Maki sushi is eaten sliced into pieces, dipped in soy sauce or wasabi paste.

Maki Sushi Step-by-Step

Ingredients for 3 Rolls (Approximately 20 Pieces of Maki Sushi)

• 300g sushi rice
• Sheets of nori seaweed

Awase-zu Mixture

• 60ml rice vinegar
• 10g sea salt
• 60g brown sugar

Filling

• Slices or pieces of fresh or smoked fish: salmon, sea bass, tuna, mackerel, sea bream
• Surimi crab sticks
• Avocado
• Cucumber
• Bell pepper
• Radish
• Spring onion
• Fresh chives
• Salmon tartare
• Egg omelet
• Shrimp or vegetable tempura pieces
• Mayonnaise or Pilos cream cheese spread
• Wasabi paste

Serving

• With soy sauce
• Pickled ginger
• Wasabi paste

Start with the Rice

The fundamental ingredient of sushi is rice, so it is essential to pay enough attention to its preparation.

First, soak the rice in cold water for 30-60 minutes. Then change the water and stir slowly with your hand in circular motions. Repeat the process until the water is completely clear. Drain the rice using a sieve.

Cook the rice according to the instructions on the package. When the rice is cooked, add the awase-zu mixture, which is a blend of rice vinegar, sugar, and salt. Heat the mixture to dissolve the crystals thoroughly and let it cool. Pour the awase-zu mixture into the bowl of rice through a wooden or ceramic spatula and evenly rub it into the rice. To keep the rice shiny, it is necessary to cool it quickly. The prepared rice is slightly sticky and has a sweet-sour taste.

Before starting sushi preparation, let the rice rest covered with a damp cloth to prevent it from drying out.

Preparing the Sushi

Once the rice is ready, continue with making the sushi:

• Cut the salmon into 0.5 cm thin slices, and the cucumber, avocado, and bell pepper into thin strips. You can cut surimi sticks in half.
• Place a sheet of nori on a bamboo mat with the shiny side down. Wet your hands with awase-zu to make handling the rice easier. Spread the rice evenly on the nori using your fingers, leaving a 2 cm wide strip at the top and bottom. Spread a bit of awase-zu on these strips to act as glue (see image).
• On one-third of the rice, spread mayonnaise, cream cheese spread, or wasabi paste. Lay the prepared ingredients on top: salmon, surimi sticks, avocado, cucumber, bell pepper, egg omelet, etc. – let your imagination run wild.
• Using the bamboo mat, roll the nori away from you. Occasionally press down to ensure the sushi roll doesn’t fall apart (see image). Always roll the sushi from the end where the ingredients are placed.
• Cut the resulting roll with a sharp knife, which can be dipped in water. The sushi pieces should be of equal width (about 1.5 cm).