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🍽️ Homemade Maki Sushi Rolls

216 kcal · 30 min · 4 servings

Homemade Maki Sushi Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon under running water and pat it dry with a kitchen towel. Cut the fish into strips approximately 5 millimeters thick. Repeat this process with the tuna.
  2. 2. Cut the rockfish into oblong pieces about 1 centimeter thick.
  3. 3. Peel the cucumber. Cut it in half lengthwise. Use a spoon to carefully remove the seeds. Cut the cucumber halves into sticks about 1 centimeter thick.
  4. 4. Rinse the chives and shake them dry.
  5. 5. Split the nori sheet in half lengthwise.
  6. 6. Wrap the sushi rolling mat tightly with plastic wrap.
  7. 7. Place one nori half on the mat with the smooth side facing up.
  8. 8. Spread half of the sushi rice evenly over the nori sheet.
  9. 9. Press the rice down gently so it sticks.
  10. 10. Carefully flip the nori sheet over so the rice side is facing down.
  11. 11. Place the tuna on the bare nori side.
  12. 12. Press the fish down gently.
  13. 13. Place some chives, two cucumber sticks, and a piece of rockfish in the center of the fish.
  14. 14. Roll the nori sheet up tightly from the bottom edge.
  15. 15. Press the roll slightly to stabilize the shape.
  16. 16. Cut the roll into 8 equal pieces using a sharp knife.
  17. 17. Spread the remaining rice on the second nori half.
  18. 18. Flip this half over as well, so the rice side is facing down.
  19. 19. Place the salmon on the bare nori side.
  20. 20. Add the remaining filling on top.
  21. 21. Roll the second roll up tightly as well.
  22. 22. Cut this roll into 8 thin slices.
  23. 23. Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.

Nutrition per serving