Homemade Sushi Rolls (Maki)
Classic maki rolls of rice, nori, cucumber, avocado and salmon — rolled at home on a bamboo mat.
Maki sushi rolls are rice and filling wrapped in a sheet of nori seaweed and cut into rounds. In Japan, maki appeared in the 18th century along with the tradition of rolling rice in nori, and today it's the most recognizable form of sushi in the world. The key secret is properly seasoned rice: it, not the filling, is what makes good rolls. At home they're easy to roll on a bamboo makisu mat.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Cook the rice
Rinse the rice until the water runs clear, cook covered for 12 minutes and let it steam another 10 minutes.
- 2
Season the rice
Warm the vinegar with sugar and salt until dissolved, fold into the warm rice with a spatula and let it cool.
- 3
Cut the fillings
Cut the salmon, cucumber and avocado into thin, long strips.
- 4
Spread the rice
Place nori shiny-side down on the bamboo mat. With wet hands spread rice over it, leaving a 2 cm gap at the far edge.
- 5
Roll it up
Lay the filling in a line near the close edge and roll tightly with the mat, pressing as you go.
- 6
Slice the roll
Wet a sharp knife and cut the roll into 6–8 pieces, wiping the blade between cuts.
- 7
Serve
Serve with soy sauce, wasabi and pickled ginger.
💡 Tips
- 💡
Keep a bowl of water (tezu) nearby and wet your hands so the rice doesn't stick.
- 💡
Don't overfill with rice or filling — an overstuffed roll is hard to close and slice.
🔄 Swaps & variations
- 🔄
Uramaki inside-out rolls: flip the nori rice-side down, roll, and coat the outside in sesame seeds or tobiko roe.
- 🔄
Vegetarian maki: fill with cucumber, avocado, bell pepper and carrot.
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❓ Frequently asked questions
What rice do I need for sushi?
You need special short-grain sushi rice: it's sticky and holds the roll's shape. Long-grain rice won't work — the rolls will fall apart.
Do I really need a bamboo mat?
A makisu mat makes rolling tighter and easier, but you can manage with sturdy cling film or a clean kitchen towel.
Which fish can I eat raw?
Only sushi-grade fish that has been deep-frozen. If you don't have it, use lightly salted salmon, smoked fish, cooked shrimp or a vegetarian filling.
Why does my roll fall apart when cut?
Usually the roll wasn't rolled tightly enough or the knife was dry. Roll firmly with the mat and wet the blade before each cut.
