Japanese Sushi Rolls

Japanese Sushi Rolls:

Most non-Japanese people see sushi rolls, or “makizushi” in Japanese, when they think of sushi. Fillings are wrapped in rice and nori seaweed to make makizushi. You can make a basic makizushi roll using the instructions in this recipe and then fill it with any filling you like. Learn the method and use your imagination.

Japanese Sushi Rolls

These fashionable sushi rolls follow the trend of low-fat Japanese cuisine. Making them at home is simple now that the components are readily available at grocery stores. For the finest results, you must use sushi rice, which becomes sticky after cooking.


  • 100g sushi rice
  • 1 sheet of nori seaweed
  • 2 tbsp. sushi vinegar
  • soy sauce
  • wasabi
  • sushi ginger
  • Roasted white sesame seeds (optional)
  • recommended fillings:
  • Tuna, sashimi grade, raw
  • Salmon, sashimi grade, raw
  • avocado
  • cucumber
  • crab sticks
  • canned tuna mixed with mayo
  • prawns


Occasions: Autumn, Spring, Summer, Winter, Main meals, Sides

Key Ingredients: Rice, Fish, Vegetables

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Prepare sushi rice: Make sushi rice by cooking a A unique sushi rice vinegar that is combined with Japanese white rice.

Get your sushi rolling mat ready by: The first step is to set up a preparation area with your makisu rolling mat after your sushi rice is ready. On the mat, spread a sheet of nori seaweed: Use sushi rice to completely encircle one side of the nori seaweed, covering it in a layer about 1 cm high.  On top of the rice, place your ingredients in a line in the center: The ingredients can be combined in any way as long as they work well together. For this one, we chose fish, lettuce, and mayonnaise. Raise your

Seaweed nori should be spread out on the mat: Sushi rice, about 1 centimeter high, should cover two thirds of the nori seaweed on one side.

On top of the rice, in the center, arrange your ingredients in a line: Whenever possible, select ingredient combinations that work well together. On this occasion, we opted for salmon, salad, and mayonnaise.

Now comes the fun part: rolling your sushi. Start rolling the materials up away from you using the wooden rolling mat, making sure to keep the roll tight. It will cling together better thanks to the rice’s wetness.

Cut sushi rolls:By cutting the sushi roll into 6–8 pieces, you can serve it with soy sauce, wasabi, sushi ginger, and a cup of sencha green tea.

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  1. Try covering your sushi rolling mat in cling film before you start rolling.. This will prevent sticky rice from sticking to the mat and make it easier to clean after use.
  2. When creating makizushi, it is a good idea to have a bowl of water nearby since it is necessary to keep your fingertips moist so that the rice doesn’t stick to them. Additionally, it’s a good idea to keep the knife damp when cutting in order to guarantee a clean cut.
  3. You can create an inside-out roll, also known as a Uramaki roll. Rice is used for the exterior and nori for the interior of this dish.
  4. Futomaki and hosomaki are the two main types of makizushi. As shown in the photos above, a futomaki is a thick roll with a variety of ingredients inside.
  5. For sushi rolls, any ingredients can be used. Many of the well-known varieties, such the California Roll (crab sticks, avocado, and cucumber) and the Philadelphia Roll (smoked salmon, cream cheese, and cucumber), were developed outside of Japan.

Source: japancentre

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