Maki Sushi


Maki Sushi

Japanese sushi in ham, eggs,cucumber, carrot and Takuan
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Prep Time 45 minutes
Total Time 45 minutes
Cuisine Others
Servings 4 people


  • 1 cup Japanese rice short grain
  • 2 cups Water
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Rice vinegar
  • 4 nos Nori sheets toasted or toast the nori sheets on naked flame each side
  • 1 no Sushi mat available at Asian store
  • Shoshoyo for dipping
  • Wasabi to taste
  • For filling
  • Pickled ginger optional
  • Cucumber julienne
  • Carrots julienne
  • Ham thinly sliced
  • Egg chopped
  • Takuan Japanese TSUKEMONO
  • OR
  • Tofu
  • Cabbage


  • Wash the rice in cold water and drain well.
  • Place the rice and water in a medium pan and bring it to a boil, reduce the heat and simmer, uncovered for 4 to 5 minutes or until all the water is absorbed.
  • Cover and reduce the heat to a minimum and cook for another 4 to 5 minutes.
  • Remove the pan from the heat and cool, covered, for 10 minutes.
  • In a small bowl, combine sugar, rice vinegar and salt until the sugar has dissolved, set aside.
  • Remove the rice from the pan and place it in a in a deep bowl.
  • Pour the contents(the sauces) from the small bowl over the rice and toss well till it is evenly coated and let it cool.
  • Place 1 Nori sheet on the sushi mat (the longest side near the top and bottom) and spread a 1/4 of the rice over half of the Nori leaving a 2cm border around the remaining three side and press down uniformly.
  • Spread a very small amount of Wasabi down the centre of the rice.
  • Arrange the filling on top of Wasabi in a line down the centre.
  • Using the mat as a guide, roll the Nori up firmly from the bottom to form a cylindrical shape (like a cigar). Squeeze it gently to make it compact.
  • Carefully open the sushi mat, leaving the Nori sheet rolled.
  • Cut the sushi roll in 1 inch thick slices with a sharp and damp knife.
  • :- Serve the sushi with Shoshoyu and Wasabi sauce.
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