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  Added: Jan 13, 2009  •  Visited (501)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rolled Sushi
(Maki - Zushi)
These are the most beautiful little rolls, and they're easy to make. The most common Maki-zushi is made with sheets of seaweed that have been toasted and cut to the perfect size for the dish. You can find them in any Japanese market. To toast seaweed (nori): Pass the shiny side over a gas flame for 1 or 2 seconds until crisp.

What You Need:
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 eggs, well beaten

  • How To Cook:
    1. Choose any ingredient for the center of the roll. Using a small bamboo Sushi mat, place a sheet of toasted seaweed on the mat, the shiny side of the seaweed down.

    2. Spread out about ¾ cup of Shari Rice in the middle of the nori, making a rectangle of rice that goes from one side of the seaweed to the other, about 3 inches wide.

    3. Place your chosen filling in the center and roll up the seaweed over the rice, pulling the bamboo mat back a bit and moving it off as you go. (See the illustration.) Your first one may look a bit crude, but you'll catch on in no time.

    4. Cut each roll into 6 pieces. You might cut them on an angle to change the appearance of your Sushi display. (See the illustration.)
        Have a little water and vinegar on the side. Always wet your hands in this mixture when you handle the rice-it prevents sticking. Seaweed (nori) has 2 sides. The smooth or shiny side goes on the outside, face down on the bamboo mat.

    1. Cut sticks of unpeeled cucumber ½ inch thick, just the length of the nori, about 8 inches.

    2. Place the cucumber in the center of the Shari Rice and roll and cut.

    1. Cut sticks of very fresh tuna just like the cucumber and prepare in same manner.

    1. Mix the water with the cornstarch and then add the remaining ingredients. Heat a square SilverStone-lined griddle pan, about 10 by 10 inches.

    2. Add ½ of the egg mixture at a time and cook over medium heat just until the egg sets and just begins to dry a bit.

    3. Remove from the pan and cut into long strips, about ½ inch wide.

    4. Place in the middle of the Sushi roll and complete as above.

    1. Prepare an egg sheet as above and cut it to the size of a nori seaweed sheet.

    2. Place the egg sheet on the bamboo mat and top with a sheet of nori.

    3. Then add the Shari Rice, as above, and roll and cut.

    1. Purchase a colored steamed fish cake (kamaboko) at your Japanese market, cut it into long ½-inch-thick strips, and prepare like the cucumber filling above.

        Prepare a bit of wasabi and place it in a small dish, one dish for each person. You may wish to add some Kikkoman soy sauce to the little dish. Each person picks up a piece of Sushi and dips the fish part into the sauce. One is not supposed to dip the rice into the sauce. So much for tradition. In either case, the result is delicious.

    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Fish » Tuna
    Main Ingredient » Dairy » Eggs
    Dish » Appetizers


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