How To Make Maki Rolls

What is a Maki?

Maki is a type of sushi roll that is made by wrapping sushi rice and a variety of fillings in a sheet of seaweed. The seaweed used in making maki is called nori, which is dried and flattened sheets of edible seaweed. The fillings in maki can be almost anything, ranging from fish and seafood to vegetables. Maki is typically served with soy sauce, wasabi, and pickled ginger. Maki is not only delicious but also visually stunning, making it a perfect dish for entertaining guests or special occasions.

At the Fish Society, there's a special place in our hearts for the perfect maki roll. Our favorite recipe features our amazing super-frozen tuna maguro, complemented by a thin layer of wasabi and a delicious slice of ripe avocado. This combination results in a fine bite that has quickly become a go-to snack for Alistair, ever since we introduced our sashimi range.

What should you put inside a maki?

The fillings for maki can be almost anything, but common options include fish (such as tuna, salmon, or shrimp), vegetables (such as avocado, cucumber, or carrot), and condiments (such as wasabi, soy sauce, or pickled ginger). Maki rolls are often served with additional sauces or toppings, such as spicy mayo or sesame seeds. The ingredients used in maki can vary greatly depending on the chef's preferences and the availability of ingredients.

How to make maki?

Making maki is a fun and easy process that requires some basic ingredients and tools.

Ingredients to make maki:

• Sushi rice
• Nori sheets
• Fillings
• Soy sauce
• Wasabi
• Pickled ginger
• Tools:
• Bamboo sushi mat
• Sharp knife
• Bowl of water

Steps to make maki:

1. Cook the sushi rice according to the package instructions.
2. Cut the fillings into long, thin strips.
3. Lay a sheet of nori on the bamboo mat with the shiny side facing down.
4. Wet your hands with water and spread a thin layer of sushi rice over the nori sheet, leaving about an inch of space at the top edge.
5. Add your fillings in a line across the center of the rice.
6. Use the bamboo mat to roll the nori tightly around the filling, pressing down gently as you roll.
7. Wet the top edge of the nori with water to seal the roll.
8. Use a sharp knife to cut the roll into bite-size pieces.
9. Serve with soy sauce, wasabi, and pickled ginger