Maki Rolls
By Kikkoman
Published on 21 March 2019
One
of the most popular kinds of sushi, maki rolls are made with seasoned sushi
rice, a vegetable or raw fish filling and rolled in seaweed (nori). You'll need
a rolling mat to make them. Remember to serve with Kikkoman soy sauce for
dipping!Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 75 g of sushi rice, (6 lots, cooked and seasoned)
- 6 sheets of nori
- 20 g of cucumber, (6 lots cut into strips)
- 1 heaped tbsp small of wasabi
- 1 small handful of roasted sesame seeds
- 4 tbsp of kikkoman soy sauce, (For dipping more can be used)
- 1 sheet of clingfilm, (or a bamboo mat)
Method
Step 1
Halve the nori leaves and place on a rolling mat with the smooth side approx. 5 mm away from the bottom edge.Step 2
Spread the sushi rice evenly on the nori. Leave around 1 cm at the top edge uncovered for rolling. Then make a horizontal groove in the rice for the filling, put a little wasabi paste in it and then add cucumber and sesame seeds.Step 3
To form the rolls, lift up the sushi rice with the bottom edge of the mat and roll the mat up to the top edge of the nori sheet.Step 4
Then roll up the mat completely and press the sushi roll together with both hands on the mat.Step 5
Lift up the edge of the mat and turn the roll forwards slightly so that the edges of the nori sheet meet. Roll up again exerting slight pressure.Step 6
Then remove the rolling mat and cut the roll into 6 equal pieces.Step 7
Repeat to make the remaining 3 rolls.