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🍽️ Maki Sushi

385 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the sushi rice in a sieve.
  2. 2. Rinse the rice with water until the running water is clear.
  3. 3. Let the rice drain briefly.
  4. 4. Put the rice into a pot.
  5. 5. Pour 500 milliliters of water over the rice.
  6. 6. Bring the mixture to a boil.
  7. 7. Reduce the heat to the lowest setting.
  8. 8. Place a kitchen towel between the pot and the lid.
  9. 9. Place the lid on the pot.
  10. 10. Let the rice steam for about 25 minutes.
  11. 11. Wash the cucumber under running water.
  12. 12. Cut the cucumber in half lengthwise.
  13. 13. Remove the seeds with a spoon.
  14. 14. Cut the cucumber halves into strips about 1 centimeter wide.
  15. 15. Wash the fish fillets.
  16. 16. Pat the fillets dry with kitchen paper.
  17. 17. Add vinegar, sugar, 1 teaspoon of salt, and kombu to a pot.
  18. 18. Bring the marinade to a boil.
  19. 19. Strain the marinade through a sieve.
  20. 20. Add soy sauce, 50 milliliters of water, and bonito flakes to a pot.
  21. 21. Bring the sushi sauce to a boil.
  22. 22. Strain the sauce through a sieve.
  23. 23. Let both sauces cool down.
  24. 24. Cut the fish fillets into thin strips.
  25. 25. Place the cooled rice into a bowl.
  26. 26. Pour the rice marinade over the rice.
  27. 27. Gently fold the marinade into the rice.
  28. 28. Place a nori sheet on a bamboo mat.
  29. 29. Spread the rice about 5 millimeters thick on the bottom third of the nori sheet.
  30. 30. Press a small groove into the center of the rice.
  31. 31. Thinly coat the groove with wasabi.
  32. 32. Place the cucumber and fish strips into the groove.
  33. 33. Roll the nori sheet tightly from bottom to top using the bamboo mat.
  34. 34. Remove the bamboo mat.
  35. 35. Cut the roll into pieces with a very sharp knife.
  36. 36. Serve the sushi with the sushi sauce.
  37. 37. Serve with pickled ginger.

Nutrition per serving