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Maki Sushi Recipe

Easy Maki Sushi Recipe

Amy
Master the art of homemade maki sushi with this foolproof recipe that combines traditional Japanese techniques with Hawaiian-style variations. From perfectly seasoned sticky rice to creative fillings like spam and avocado, you'll create restaurant-quality rolls in under 90 minutes.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine Asian, Hawaiian, Japanese
Servings 4 people
Calories 185 kcal

Equipment

  • Bamboo sushi mat (makisu)
  • Sharp chef's knife
  • Rice paddle or wooden spoon
  • Large shallow dish
  • Small bowl for tezu water

Ingredients
  

For the Sushi Rice

  • 2 cups Japanese short-grain rice
  • 2 1/4 cups water
  • 1 piece kombu (dried kelp)
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt

For the Maki Rolls

  • 4-6 sheets nori (roasted seaweed)
  • 1 medium cucumber, julienned
  • 1 ripe avocado, sliced
  • 8 oz sushi-grade tuna OR canned tuna OR spam
  • 2 tablespoons mayonnaise (for spicy version)
  • 1 tablespoon sriracha (optional)
  • Sesame seeds for garnish

For Serving

  • Soy sauce or tamari
  • Pickled ginger (gari)
  • Wasabi paste
  • Furikake seasoning (for Hawaiian style)

Instructions
 

  • Rinse rice in cold water until water runs clear (3-5 rinses). Combine rice, water, and kombu in a pot and let soak for 30 minutes. This soaking ensures even cooking and perfect texture.
  • Bring rice to a boil over high heat. Once boiling, remove kombu, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes without peeking.
  • While rice steams, mix vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves, then cool. Transfer hot rice to a large shallow dish and drizzle with vinegar mixture while using cutting motions with your paddle. Fan the rice as you mix for that glossy restaurant finish.
  • Cut cucumber into long matchsticks about 1/4-inch thick and pat dry. Slice avocado into 1/2-inch strips just before rolling. For Hawaiian style, slice spam into 1/4-inch strips and pan-fry over medium-high heat until edges are crispy, about 3-4 minutes per side.
  • Place bamboo mat on work surface with slats running horizontally. Position nori sheet shiny-side down on the mat. Prepare tezu water by mixing water with a splash of rice vinegar in a small bowl.
  • Dip hands in tezu water to prevent sticking. Spread 3/4 cup rice evenly over nori, leaving a 1-inch border at the far edge. Rice layer should be about 1/4-inch thick - you should see nori peeking through. Create a shallow groove horizontally across the rice, 1 inch from the bottom edge.
  • Arrange fillings in the groove without overfilling. Lift the mat edge closest to you with thumbs while holding fillings in place with other fingers. Roll forward in one confident motion until the mat touches rice on the far side. Gently squeeze to compress, then complete rolling.
  • Use a sharp knife wiped with a damp towel between cuts. Cut each roll into 6-8 pieces. Sprinkle with sesame seeds and serve immediately with soy sauce, wasabi, and pickled ginger.

Notes

For best results, keep rice covered with a damp towel while working to prevent drying. First-timers shouldn't worry if the first roll isn't perfect - even experienced sushi chefs say the first roll is practice! Store uncut rolls wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. Never store cut pieces as the rice dries out quickly once exposed.

Nutrition

Calories: 185kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 1gCholesterol: 15mgSodium: 380mgPotassium: 210mgFiber: 2gSugar: 4g
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