Maki Sushi

Tips: Perfecting your maki sushi skills

Are you ready to make some maki sushi rolls? Read our tips below before you get started, so you can make the best rolls.

Choose sushi-grade fish

For safe and delicious maki sushi, use sushi-grade fish. This undergoes careful handling and processing to cut the risk of foodborne illnesses, especially important for raw dishes. Sushi-grade fish is the safest choice and enhances your maki sushi’s flavour and texture, giving you a homemade sushi experience that matches the professional quality.

Although not as safe as buying sushi-grade fish, you can freeze regular raw fish for 24 hours. After a minimum of 24 hours, thaw it in the fridge, preferably overnight, and use it raw in your maki rolls. This is a common method to kill parasites and ensure it is safe for raw consumption, although it may not eliminate all potential risks associated with eating raw fish. If you choose to use home-frozen fish, ensure it is handled and stored properly to minimise any potential health risks.

Use a bamboo mat

To achieve a tight sushi roll, you need a bamboo mat. You can cover it in cling film if you are making uramaki or if you want to prevent rice from sticking and help form a clean roll. For maki rolls with seaweed on the outside, a mat without cling film works well, too. When you are ready to roll, lift the edge of the mat closest to you and begin rolling away from you, applying gentle but firm pressure to keep the roll tight. Continue rolling until the sushi is fully enclosed, then gently press the mat around the roll to shape and compact it.

Keep the sushi rice covered

Keep the rice covered until you are ready to use it. This keeps the rice moist and perfect for rolling. If it dries out, it will not stick together as well when you roll it, possibly causing the rice to fall apart or break off the rolls. If you are using a rice cooker, use less water and skip the oil for the best results.

Prevent the sushi rolls from falling apart

To prevent your sushi rolls from coming apart, fill them carefully without overloading them. Use a bamboo mat for a tight roll, which secures the ingredients inside. Roll with consistent pressure to keep the roll’s shape. After rolling, press down with the mat to seal the edges firmly.

Use a sharp knife

To slice maki sushi perfectly, use a sharp chef’s knife. A keen edge ensures each piece has a clean cut, which keeps the sushi’s form and look intact. To keep rice from sticking and preserve each slice’s quality, clean the knife with a damp cloth after each cut.

Make tasty maki sushi rolls

Maki rolls are a hit with everyone who loves sushi. Vinegary sushi rice, fresh fillings, and delicious dips and accompaniments like pickled ginger and wasabi make this dish immensely delicious. Impress your guests with genuine Japanese flavours, or make a gourmet treat for yourself.

The rolls are a testament to the delicate balance of flavours and the precision of Japanese culinary tradition. Simple yet elegant with top-quality ingredients.

Salmon maki with cucumber

This roll features the rich, buttery flavour of salmon, which pairs beautifully with the crisp, refreshing crunch of cucumber. The salmon provides a smooth, soft texture that contrasts with the cucumber’s firmness, creating a flavourful, balanced bite. This combination is a classic in the world of sushi, and you will not go wrong with serving this delicious cucumber and salmon maki.

Tuna maki with carrots

In this roll, the lean and slightly sweet flavour of tuna meets the earthy crunch of carrots. Tuna offers a firmer texture than salmon, which goes well with the crispiness of raw carrots. This maki has a more pronounced bite, with the carrots adding a slight sweetness and a lot of textures, making each piece satisfyingly chewy yet crunchy.

Turbot maki with asparagus

Turbot, known for its mild and slightly sweet flavour, pairs elegantly with the tender yet slightly fibrous texture of asparagus. The combination brings a subtle sea-breeze-like taste from the turbot, enhanced by the fresh, green, slightly grassy notes of asparagus. This pairing is sophisticated, with the asparagus providing a nice snap that complements the delicate flakiness of the turbot.

Enjoy a traditional Japanese delight

If you love Japanese cuisine, you cannot go wrong with maki rolls. They emphasise balance and harmony in flavour, colour, and texture. The visual appeal of maki rolls is a delight, with their vivid colours and meticulous assembly. Japanese cuisine highlights the ingredients’ natural flavours without excessive seasoning, allowing the taste of the fish and vegetables to shine through.

Use the best soy sauce to enhance the finer nuances of Japanese cuisine. Dark soy sauce, also known as koikuchi shoyu, is the most common soy sauce used in Japan and abroad. It is versatile and balanced, making it a good choice for a wide range of sushi, including maki sushi. Light soy sauce, also known as usukuchi shoyu, is lighter in colour and slightly saltier than koikuchi. It is ideal if you want to preserve the original colours of your maki sushi. Tamari soy is made primarily from soybeans, giving it a richer, slightly thicker texture and a more robust flavour than regular soy sauce.

You can also try nigiri sushi, a different type of Japanese sushi. If you want to try more foods from Asian cuisine, try the Vietnamese noodle soup, pho, an Asian cucumber salad, or make a teriyaki sauce for dips, noodles, and rice. 

Modify the recipe to your liking

Maki sushi is one of the easiest recipes to experiment with. You can use many different fillings, combining vegetables, fruit, and fish as much as you want. For instance, combining cream cheese with raw salmon, avocado, and cucumber. For other greens, try snap peas, blanched green beans, or thin strips of celery. If you prefer a fruity touch, try sticks of fresh mango or chunks of sweet strawberry.

For the protein inside the roll, you can experiment with other types than salmon, tuna, and turbot. Try shrimp, tempura shrimp, tofu, marinated or roasted shiitakes, or other mushrooms, eel, or crab.

Alternatively, sprinkle your rolls with white or black sesame seeds or different types of roe, or make kaburimaki with thin slices of avocado or fish on top of each roll. You can also drizzle some chilli mayo, teriyaki sauce, wasabi mayo, or ponzu sauce made from soy sauce and citrus juice.