Olive Magazine
Sushi rolls on a grey rectangular platter with picked ginger and wasabi and a pot of soy sauce

Sushi rolls (maki sushi)

Published: May 25, 2022 at 12:16 pm
loading...
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 2 - 3

Fresh, homemade sushi is hard to beat for a light, flavour-packed meal – it's worth investing in a bamboo rolling mat to make these

Nutrition: Per serving (3)
NutrientUnit
kcal409
fat4.1g
saturates0.9g
carbs75.6g
sugars6.2g
fibre3.7g
protein15.6g
salt0.1g
Advertisement

Try our recipe for sushi rolls, then check out our sushi sandwich, California rolls, vegan sushi and more Japanese-inspired recipes.

Ingredients

  • 250g sushi rice
  • 3 tbsp rice vinegar
  • ½ tbsp caster sugar
  • 4 nori sheets
  • 100g sashimi-grade tuna or salmon, cut into long, thin pieces
  • ¼ cucumber, deseeded and cut into thin batons
  • ½ avocado, peeled, halved, stoned and cut into thin batons

TO SERVE

  • wasabi paste
  • soy sauce
  • pickled ginger

Method

  • STEP 1

    Rinse the rice well under cold running water, then tip into a pan. Add 300ml of cold water and a pinch of salt. Bring to a boil, then cover with a lid and immediately turn down the heat to low. Cook gently for 12 minutes until the rice is cooked and has absorbed the water – do not remove the lid. Switch off the hob but leave the rice in the warm spot to steam for 15 minutes. Add the rice vinegar and sugar, then gently fold together. Tip out onto a baking tray and gently spread the rice out. Cool completely.

  • STEP 2

    Put one nori sheet on a bamboo sushi mat or chopping board. Spread a few spoonfuls of the rice onto the sheet in an even layer, measuring around 10cm and leaving a 1cm gap at the top and bottom. Trim any excess nori. Using wet hands will help mould the rice onto the nori without it sticking to your fingers.

  • STEP 3

    Arrange a layer of the tuna or salmon and cucumber and avocado batons in a horizontal line about 1cm in from where the rice starts. Use the mat or end of the sheet to help you roll the nori up into a tight, even roll. Repeat with the remaining nori sheets, sushi rice and fillings. Use a sharp knife to cut each roll along their length into 2cm pieces, then serve with the wasabi, soy sauce and pickled ginger.

Discover more easy Japanese-inspired recipes

Easy Pork Ramen Recipe

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content