KITCHEN TIPS & TECHNIQUES

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How to Make Sushi Rolls

Simple step-by-step instructions for a Japanese favorite.

Maki is the Japanese word for “sushi rolls.” Sushi rolls lend themselves to endless variety—from vegetarian fillings to cooked meat to raw fish. Whatever the filling, the real secret to great sushi is the perfect rice. It’s a combination of careful cooling and handling along with a balance of sugar, vinegar and salt for seasoning.

Make Your Own Sushi Rolls

(Looking for the recipe? Try our Brown Rice & Tofu Maki, pictured above.)

Place a nori sheet on a bamboo sushi-rolling mat—shiny side down, with a short end close to you—and pat a thin layer of rice over the nori, leaving a 1-inch border at the top.

Place a thin strip of filling ingredients about 1 inch from the bottom of the rice.

Use the bamboo mat to help you roll the maki closed.

Gently press the closed mat over the roll to seal it, getting the mat out from inside the maki as it rolls up.

Trim any ragged edges and slice the roll into pieces with a wet sharp knife.

Related Recipes

Brown Rice & Tofu Maki
Healthy Asian Recipes, Menus and Cooking Tips

Love whole-grain rice? Try these recipes:

Dirty Rice
Black Rice Curried Meatloaf
Crab Pilaf
Brown Rice & Goat Cheese Cakes
Brown Rice & Greens
Baked Curried Brown Rice & Lentil Pilaf
Asian Brown Rice

Learn more:

New Waves of Grain: How the Lundberg family farm went organic and helped change the rice America eats.
Soyfoods Buyer's Guide
Cookbook Review: Harumi's Japanese Cooking

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