In Japanese, maki means “to roll.”
- Futomaki - Futomaki means "fat roll" and this maki contains several fillings.
- Hosomaki - Any small maki roll with only one filling is considered hosomaki sushi.
The ideal sushi rice to water ratio is
1:1 (1 cup rice to 1 cup water) for a firmer, drier texture perfect for sushi, or
1:1.1 or 1:1.2 for a slightly softer texture, especially if you prefer to skip rinsing or soak the rice. Always use short-grain Japanese rice and wash it until the water is clear before cooking
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
Red pepper
Cucumber
Avocado
To serve
Soy sauce
Sesame seeds
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,
To make the filling
- Pre-heat the oven to 200°C
-
To assemble the Maki sushi
- Spread the rice across the bottom of the bowl.
- Top with the Miso honey salmon, avocado, edamame, carrot and Nori.
- Top with Shichimi (if using) and serve with soy sauce on the side.
