How to make Maki Sushi Roll #8
July 11th, 2007 by 
sushi
Making a simple style Maki Sushi. Ingredients: Salt Salmon(Trout), Crab Sticks and Avokado. I prefer salt Trout fish, sometimes I prepare it myself, but mostly I buy from the store already salted Trout. Since I live by the sea it is easy to get Fresh fish, thus I never use the fish sold in packed plastic bags.
Here you see how I have placed ingredients on prepared nori. A few pieces of salt salmon under crab sticks and Avokado.
Side view.
Here is an important part. You will have to tighten the roll. The idea is simple, if you ever had a scroll and wanted to make it smaller in diameter, what did you do? You pressed and rolled it inside. Use the same method, pull the bended part towards yourself and try to make the inside rice to stick to each other. As soon as you tightened the side of the roll, carefully roll the whole thing. If you don’t tighten the roll enough all ingredients will fall out when you cut the roll.
Use some strength to tighten the roll a bit more.
Sometimes ingredients may come out if you press too hard, usually it is avocado or crab stick, so use your fingers to place things back.
This is what you get… but it is not the end yet.
This is the last part. Make sure you wet the whole roll. Take the roll in left hand, wet your second hand and spread the water, until the whole Roll looks wet. The reason behind is to make Nori soft, if you skip this process the Nori will be hard to chew. When you are done place a roll on the clean dry plate and go for the next one. Skip this step if you are making California Roll ^.^
Posted in Maki Sushi | 
August 24th, 2007 at 10:01 pm
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
September 30th, 2007 at 1:39 pm
GREAT pictures that help a lot. Thanks, it helped a lot and now we are going to take a nap as our bellies are full of yummy rolls!
October 23rd, 2007 at 8:20 pm
Thanks so much! Every time I’ve made sushi the nori has been chewy. I didn’t know that I had to get it wet to soften it.
October 25th, 2007 at 5:43 pm
I disagree with the wetting the roll. I have never seen any sushi chef wet the roll. If anything, you toast the seaweed sheet to make it crispy. Wet seaweed is chewy.
November 19th, 2007 at 11:52 am
The best guide I’ve seen! Great pictures. After my last efforts I’m keen to try your tips. Thanks
November 20th, 2007 at 1:58 am
Great guide on making sushi rolls. High quality pictures, detailed information on production. Very helpful for even a pro sushi chefs
November 27th, 2007 at 11:02 am
For Ken!
Sushi bars just serve sushi the fastest way they can! the more they serve the more money they get. (they got no time to wet the roll) Sushi chiefs even whine that they can make more sushi in 1 hour than anyone else. That’s why in every sushi bar - all SUSHIs taste the same or almost the same.
December 5th, 2007 at 9:46 pm
Thanks for the guide! Made my first sushi rolls last night and they turned out great! Any suggestions for other varieties (I used crab, avacado, cucumber) that don’t involve fish? Can’t find any fresh seafood around my way
December 6th, 2007 at 2:36 pm
I’m planing to add the great amount of sushi types where all the ingrediants will be listed. The problem is that i’m always running out of time. I will add it sooner or later. So don’t forget about this place ^.^
December 18th, 2007 at 10:48 am
thanks for the great tips and pictures!!
December 21st, 2007 at 5:19 pm
oh man..yr guide rocks!! the sushi taste superb!
December 25th, 2007 at 12:19 am
Thank you so much for sharing your recipe, it is the best! I did not think my sushi rolls would turn out to even LOOK like sushi,but they did, and they tasted great too! I didn’t even burn the rice lol
I rolled the bamboo mat in the actual sushi the first time (pff!) and had trouble cutting them without tearing the nori. Is there a special way to do it?
Thank you, you are awesome!!
December 26th, 2007 at 10:27 pm
You should use very sharp knife.
Make sure the knife is wet before cutting the roll. Every three or four cuts you have to clean the knife. Wet towel will do fine.
Another example: if you can cut a piece of paper applying no force at all then the knife is good.
December 28th, 2007 at 5:36 pm
Thanks,
This was very nicely done.
Great thing to wet the Nori.
Keep up the great work.
G
December 28th, 2007 at 7:22 pm
great help
i invite people for dinner tomorrow and test your hints.
January 12th, 2008 at 1:14 am
Thank goodness for someone like you. I’ve just made my first sushi with no guidelines to follow and it wasn’t very successfull. Now I have read your tips I’ll be away laughing. Thanks heaps.
January 25th, 2008 at 1:14 am
Thanks for the tips I have to bring sushi to a shower and I was worried I was getting too ambitious but I really think I can do it. Loved the aerial view of the sushi roll in the bamboo mat I wasn’t sure if you pulled it away as you rolled but now I see. Thanks for sharing your knowledge.
January 26th, 2008 at 9:15 pm
Thank you soooo much
Amazinf info, great pics, good tips (never heard about wetting the roll - will try it for sure)
Cheers!!
Michelle
February 2nd, 2008 at 4:54 am
Just read all your steps and tips, now I am off to the supermarket to get the ingredients. I feel so much more confident after seeing the pictures - Many thanks
February 9th, 2008 at 1:12 am
Very helpful. I am delighted on your picture instruction.
This is worth my time. Thank you very much.
More picture instruction on other recipes pls.:)
February 16th, 2008 at 4:47 am
We made our first sushi ever tonight and did not use any website, just trial and error. We would have figured it out way faster if we had looked here first! Great tips. Thanks
February 19th, 2008 at 4:30 am
Thank you for the guide.
So do you recommend wetting the nori? I tried it wet and dry and I wanted to know which you prefer.
February 21st, 2008 at 11:33 am
I like to make it wet, leave it for several minutes and then cut into several pieces.
February 25th, 2008 at 8:42 pm
[...] All is left now is to roll the Maki Sushi into one roll. Here is the link on how to roll sushi. [...]
March 9th, 2008 at 8:43 pm
Great site! Very clear instructions and super photos. We wondered why my last batch was a little chewy, now I will try wetting the outside! Thanks!
March 15th, 2008 at 9:42 am
great..!! now i can make it as my project.. can you help me about the title..?? ehehehe.. to make it good precentation..
March 18th, 2008 at 8:58 am
Try “The sushi Style” “Sushi Glamour” something like that ^.^ “Sushi Traffic” since it is so popular now.
May 19th, 2008 at 2:32 pm
When first rolling the sushi, how do you keep the bamboo from rolling into the roll? I see the beginning of your photo, but do you just lift the bamboo? I assume so.
June 21st, 2008 at 5:35 am
To Caleb
A good non-fish combo is Teriyaki Chicken & avocado. If you find it hard to find fresh fish drained tinned Tuna (mised with Japanese Mayo), chopped tomato and lettuce is nice too.
Enjoy.
June 29th, 2008 at 1:17 am
Great tips….wetting the Nori made all the difference for me! It was too chewy before.
July 4th, 2008 at 2:03 pm
Thanks for the lovely site. I looked at 2 or 3 sites before this and none of them had pictures! A picture really is worth a thousand words. Now I am going to buy some ingredients to make some delicious sushi!
August 21st, 2008 at 9:17 am
I bought Sushi Kit from S.market on Sunday, did my first batch yesterday wednesday wasn’t right, small search on google and your site was the first to pick 2nd night in a row sushi again wife came late teryakichicken, avocado, cucmber and following your intruction not the one supplied with the kit it’s perfect , wife commented on my excellent work.
thank you so much sushi execellent detail.
October 6th, 2008 at 9:03 am
Thank you.Great instruction produce grat results
November 4th, 2008 at 4:32 am
very good tips. will try to make one.
January 13th, 2009 at 3:50 am
I use good brand of pre toasted nori and if it’s fresh and not been left open to air it isn’t chewy.
I really like the pics but there is only one criticism I can really make (a serious one!) WHERE IS THE PICKLED GINGER? Surely no makisushi is even edible without it. Also no nigiri or daikon but they aren’t essential.
January 16th, 2009 at 10:54 pm
Well. I have used to have a ginger. But with time I got tired of it, so I don’t serve it that often. But it is a good thing for refreshment. You can’t eat too much of ginger though.
February 1st, 2009 at 1:54 am
Now I know something but what i want to know is how to cook the rice and how much rice and water needed… SUSPENCE for me!!
February 9th, 2009 at 3:01 am
Can you please answer No.28’s question - it’s my wonder too
February 17th, 2009 at 8:41 pm
Wonderful. Thank you so much. You did a GREAT JOB of explaining! Just lovely. I can’t wait to purchase my nori and make some sushi!
February 22nd, 2009 at 5:20 pm
Answer to #28 You press the upper nori to the bottom part, tightening it by pushing inside. The rice will stick to each other and you take out the upper side of the sushi mat. Then you roll it.
“When first rolling the sushi, how do you keep the bamboo from rolling into the roll? I see the beginning of your photo, but do you just lift the bamboo? I assume so.”
February 26th, 2009 at 5:29 pm
i love sushi
and your tips is very great
i want to try it
but i dont have the bamboo mat
is there any substitute on it?
March 31st, 2009 at 1:12 pm
when rolling any maki, cover your sushi mat with cling film, its easy to handle and better when making large amounts and also safer and cleaner.
always use your hands when applying the rice making sure they are wet so that is even and that you get used to useing your hands more.
when you make it again try puting some black sesimi seeds on the rice and turning it over and putting your salmon,tuna, ect… then rolling to make reverse maki xxx
hope it helps
April 10th, 2009 at 9:08 pm
Very good site with clear instructions and pictures.
For people looking to make good sushi:
1. Don’t fall for any gimmicks - all you need is the sushi mat, and its $3 on Amazon.
2. Catalinaop.com - the highest rated and best site in America for fresh fish - delivered on dry ice to anywhere in the 48 states. Its amazing, trust me, and check any review of the place. I live in Indiana and its fresh as ocean catch even delivered here.
3. Practice, and follow great sites like this one. Keep it simple.
July 14th, 2009 at 6:02 am
great,explicit! It’s so easy to make it with the help of your great site.Kep it up!
July 14th, 2009 at 6:04 am
I’ll try to use frozen crab stick,do i need to stir fry it? is it safe?
Ps. no! don’t fry them!
July 20th, 2009 at 8:39 am
im planning to make sushi.. Can i substitute chicken for crab meat? because i have allergy on seafoods, specially on crabs..
PS. of course you can! it is up to you to experiment! make it the way you like it the most!
October 11th, 2009 at 5:23 pm
Great instruction and down to earth lingvo. Pictures sure do help, and you have a lot of hints to assist in assuring success.
October 13th, 2009 at 5:51 am
This was a great site. I know its alot but I think the following would be helpful for us to hear:
1. How do you make the perfect rice (in a rice cooker)?
1b. Can I add the sugar, vinager and salt to the rice while it cooks?
2. What temperature should I let the rice cool until before rolling?
3. Is all fish edible raw? If not how do I prep it?
4. Is any Nori better then another? They vary in price but I cant tell the difference!
5. seriously..Wet the Nori???
Thanks so much I look forward to your response.
November 14th, 2009 at 1:17 am
You want crisp nori? Make a ’sushi bowl’ *whatever it’s called I forget*. And crumble the crisped nori on top. Very good.
Today I was lazy and bought sushi. Vegan, with yummy marinated mushrooms, carrot, spinach and avacado in the middle of brown sticky rice. Tamari, just a wee bit to dip, and make-believe wasabi. Yes, the chef wet the nori, because it was a vegetarian bar, where they aren’t all hung up on speed, volume and knife tricks.