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Maki Hand Roll Sushi

  • Nishiki Musenmai (no need to wash – ready to cook) White Rice
  • 6 Large sheets of dried nori seaweed
  • 1 Japanese egg omelet (scroll down to see the recipe) with cucumber sticks and lettuce
  • 1 Salmon and a small handful of daikon radish sprouts
  • 1 Unagi eel slice (vacuum packed) and 1 broccolini (parboiled)
  • 1 Shrimp and lettuce
  • 1 Crab and lettuce
  • 1/8 – ¼ cup Salmon roe and cucumber sticks

Note: All protein with the exception of the salmon roe is best cut into sticks (which are about the same size and shape as cheese sticks.) Your fishmonger should be happy to help. The vegetables also should be very thinly sliced.

  1. Prepare the rice according to package instructions.
  2. Proceed to make sushi rice: For every 6 cups of cooked rice: Whisk together 1/3 cup rice vinegar, 3 tbsps sugar and 1 ½ tsps of salt. Pour over the rice and combine well.
  3. Shiny side down – place a generous 1/3 cup of sushi rice about 1/4” from the edge
  4. of a sheet of nori – dried seaweed. Place one of the protein / vegetable combos on top. Roll into a skinny cone. To complete the cone, use a few grains of rice as “glue” to make the cone hold its shape.
Dish Type / Ethnic Cuisine
Main Dish