In Japanese, maki means “to roll”, so Maki sushi are simply sushi rolls. This recipe is for Futomaki (larger rolls with multiple fillings) with a spicy tinned tuna and avocado filling.
Although raw fish is often used in sushi, this tinned tuna version is equally delicious as it's mixed with sriracha and Kewpie mayonnaise. (Kewpie is a Japanese mayonnaise, that is made with egg yolks, rather than the whole egg, which gives a richer flavour.)
You'll need a sushi rolling mat to roll them, but as long as you keep your fingers damp, they are easier to make than you might think!
Check out my Instagram reel and see how I make it!
Serves 2 (enough sushi rice for 4-6)
For the Sushi rice
400g of sushi rice
400 ml water
60ml or 3.5 tablespoons of rice vinegar
50g or 3.5 tablespoons of white sugar
1 teaspoon salt
For the filling
115g tin of tuna
1 tablespoon of Kewpie or regular mayonnaise (or to taste)
1 tablespoon of Sriracha (or to taste)
Avocado (or cucumber or both!)
For the sushi maki
Sushi rolling mat
Nori sheets
Soy sauce
Pickled sushi ginger
To make the Sushi rice
- Rinse the rice until the water runs clear.
- Place the rice and water in a pan over a medium to high heat and bring to the boil.
- Cover, reduce the heat to low and cook for 12 minutes.
- Remove from the heat and leave to cool, still covered.
- Place the rice vinegar, sugar and salt in a pan, over a medium heat, and stir until the sugar and salt have dissolved. Remove from the heat and leave to cool.
- After the rice has stood for 10 minutes, pour in the liquid and stir well to combine.
- Leave to cool.
To make the filling
- Drain the tuna and mix in a bowl with the mayonnaise and sriracha. Adjust to taste.
- Cut the avocado in half and remove the stone.
- Use a dessert spoon to scoop out the avocado flesh.
- Cut the avocado into slices.
To assemble the Maki sushi
- Place a sheet of Nori on the bamboo sushi rolling mat.
- With damp fingers spread a thin layer of the sushi rice across the Nori, leaving a clear strip at one end (see image 6).
- Place the avocado slices in a line across the sushi rice, about a third of the way up the sheet (see image 7).
- Spread the tuna across the top of the avocado.
- Lightly wet the edge that you've left without rice. This will help the Nori stick together.
- Begin rolling the mat from the edge nearest to you (you may need to keep the filling in place with your fingers) until you have a cylinder.
- Remove the roll and cut into sushi size pieces.
