Sushi Maki Rolls

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  1. Wash rice at least 4 times to remove excess starch.
  2. Bring rice to a boil and then cover the pot with the lid and reduce heat to low.
  3. Follow cooking instructions on the packet of rice, however, as a general rule, boil for between 10-12 minutes.
  4. Cut ingredients for the filling.
  5. Mix seasoning (rice vinegar, sugar and salt).
  6. Once the rice is cooked, leave the lid on and remove pot from heat and let sit for at least 10 minutes.
  7. Transfer rice from pot to preferably a wooden or plastic bowl and using folding movements gently move the rice allowing the steam to escape. Also, simultaneously you can use a paper fan to help the cooling process.
  8. Add the seasoning and continue to cool the rice as described above. Once at room temperature, cover the rice with a damp towel.
  9. Place a sheet of Nori, shiny side down on the sushi mat and add rice. Press down firmly (not too hard) and cover the entire surface of the Nori sheet leaving 2-3 centimetres from the top WITHOUT rice.
  10. Add the filling to the centre of the rice.
  11. Roll and join one edge of the rice to the other edge. Pull back firmly compressing the rice and filling slightly to give you a nice compact roll.
  12. Using your finger, add water to the area with no rice and continue to roll and seal. Use the sushi mat to ensure an even round shape all over.
  13. Using a sharp knife, cut the roll in half. Then, cut the halves in half (quarters) and then the quarters into half (8ths).
  14. Serve with reduced salt Soy Sauce and Wasabe.


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Sushi Maki Rolls
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