In Japanese, maki means “to roll”, so Maki sushi are simply sushi rolls. Hosomaki are smaller rolls with just one filling and Futomaki are larger rolls with several fillings.
This recipe is for Futomaki with a tinned tuna and avocado filling. Although raw fish is often used in sushi, this tinned tuna version is equally delicious.
The tuna is mixed with sriracha and Kewpie or regular mayonnaise. Kewpie is a Japanese mayonnaise, that is made with egg yolks, rather than the whole egg, which gives a richer flavour.
My version isn't very spicy, so try the tuna mix once it's made, and adjust to taste. I like to combine it with avocado, but cucumber would also work really well.
You'll need a sushi rolling mat to roll them, but as long as you cover it in clingfilm and keep your fingers wet, they are easier to make than you might think!
Serves 3-4
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
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
- Cover the bamboo sushi rolling mat with clingfilm to stop the sushi sticking.
- Place a sheet of Nori on the bamboo mat.
- With wet 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.
