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

EatingWell Editors
May 14, 2010
Advertisement

Pictured Recipe: Brown Rice & Tofu Maki

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.


Step 1

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.


Step 2

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


Step 3

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


Step 4

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


Step 5

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