Maki-zushi (巻き寿司)
Japan
Traditional Japanese rolls with rice, tuna, vegetables and omelette. Preparation includes cooking rice, preparing fillings and rolling the sushi.
Ingredients
- 300 g rice
- 600 ml water
- 3 tbsp vinegar
- 4 tbsp sugar
- 1.25 tsp salt
- 100 g carrot
- 2 pcs egg
- 0.5 tsp soy sauce
- 1 tsp vegetable oil
- 1 pcs cucumber
- 4 pcs nori
- 1 can canned tuna
Steps
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Cook the rice: pour 400 ml water into a pot, add 300 g rice, bring to a boil, simmer covered for 15 min, then turn off the heat and let stand for 10 min. Mix the cooked rice with 3 tbsp vinegar, 2 tbsp sugar and 1 tsp salt, stirring for 1–2 minutes.
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Cool the rice and divide it into 4 equal portions.
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Prepare the carrot: peel 100 g carrot, cut into strips, boil in 200 ml water for 5 min, add 1 tbsp sugar and 0.25 tsp salt, boil another 5 min, then let cool.
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Make tamago-yaki omelette: whisk 2 pcs eggs with 1 tbsp sugar, a pinch of salt, 0.5 tsp soy sauce and 1 tbsp water. Heat 1 tsp vegetable oil in a pan, pour the egg mixture, cook, roll into an omelette and cut into strips.
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Slice the cucumber into thin strips.
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Drain the liquid from the canned tuna (1 can).
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Assemble the rolls: on each nori sheet (4 pcs) place 1 portion of rice, leaving a 5 cm edge without rice, then layer carrot strips, omelette, cucumber and tuna, roll up and shape into a cylinder.
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Cut each roll into 8 pieces.
FAQ
What is Maki-zushi?
Maki-zushi (巻き寿司) are traditional Japanese rolled sushi, typically made with rice, nori (seaweed), and various fillings like tuna, vegetables, and omelette, all rolled together.
Can I substitute ingredients in this Maki-zushi recipe?
Yes, you can customize the fillings. For example, if you don't have tuna, you can use other proteins like cooked shrimp or tofu. Our AI assistant can help suggest substitutions for unavailable ingredients.
How long does it take to prepare Maki-zushi?
This Maki-zushi recipe takes approximately 88 minutes to prepare, including cooking the rice, preparing the fillings, and rolling the sushi.
What's the best way to serve Maki-zushi?
Maki-zushi is best served fresh at room temperature, often with soy sauce, wasabi, and pickled ginger on the side. It's a great dish for sharing!
How should I store leftover Maki-zushi?
Leftover Maki-zushi should be stored in an airtight container in the refrigerator and consumed within 24 hours for best quality, especially if it contains raw fish (though this recipe uses canned tuna).