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Maki Roll Recipe

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4.1 from 39 reviews

This Maki Roll recipe guides you through creating classic sushi rolls with perfectly cooked sushi rice, tangy rice wine vinegar, fresh cucumber, carrot, avocado, and imitation crab. Prepared using an Instant Pot for perfectly cooked rice and assembled with a bamboo sushi mat, these rolls are ideal for a flavorful homemade sushi meal.

Ingredients

Sushi Rice

  • 1½ cups sushi rice
  • 1½ cups water
  • ¼ cup rice wine vinegar
  • 1½ tablespoons granulated sugar

Filling & Assembly

  • 4 sheets sushi Nori
  • 1 English cucumber (peeled and sliced into thin strips)
  • 1 medium carrot (peeled and sliced into thin strips)
  • 1 avocado (sliced)
  • 4 sticks imitation crab (cut in half, longwise)

Instructions

  1. Prep the rice: Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch, ensuring a perfect sticky yet separate grain texture.
  2. Cook the rice: Combine the rinsed rice and water in the Instant Pot bowl. Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 12 minutes before opening the pot and fluffing the rice gently with a fork.
  3. Make the rice vinegar mixture: In a small saucepan, combine the rice wine vinegar and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let cool slightly.
  4. Season the rice: Fold the warm rice vinegar mixture gently into the cooked sushi rice. Spread the rice out to cool to just above room temperature before assembling the rolls.
  5. Prepare for assembly: Place one sheet of nori on a bamboo sushi rolling mat. Wet your fingers with warm water to prevent the rice from sticking and handle the rice easily.
  6. Add rice to nori: Press about ¾ cup of the prepared sushi rice evenly over the nori surface, forming a thin, uniform layer that covers the entire nori sheet.
  7. Layer fillings: Arrange a line of cucumber strips, carrot strips, imitation crab halves, and avocado slices along one edge of the rice-covered nori.
  8. Roll the sushi: Using the bamboo mat, fold the nori and rice over the fillings, pressing firmly to enclose the ingredients. Continue rolling tightly into a cylinder, squeezing gently after each roll to maintain shape.
  9. Cut and serve: Wet a sharp knife with warm water and slice the sushi roll into ½ inch pieces, wiping and wetting the blade between cuts to prevent sticking. Serve the rolls with your preferred sushi dipping sauces such as soy sauce, wasabi, or pickled ginger.

Notes

  • Wetting your hands and knife with warm water prevents rice from sticking, making assembly and cutting easier.
  • You can substitute imitation crab with fresh seafood or cooked shrimp if preferred.
  • To make the rolls vegetarian, omit the crab and add extra vegetables like bell pepper or asparagus.
  • Serve immediately for best texture, or cover the rolls with a damp cloth and refrigerate for no more than 24 hours.

Find it online: https://justsosavory.com/maki-roll-recipe/