Maki Sushi Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
2 (makes 3 rolls)
Maki Sushi Recipe
Description
The recipe begins by roasting shiitake mushrooms tossed with olive oil and tamari to develop a browned, savory flavor and tender texture. Carrots are roasted simultaneously and blended with ginger, rice vinegar, olive oil, and salt to create a smooth, flavorful dipping sauce that adds brightness to the sushi rolls. The sushi rice is carefully cooked and seasoned to achieve a sticky, slightly tangy foundation that holds the rolls together while providing a subtle flavor contrast.
The rolls are assembled by layering seasoned sushi rice on nori sheets, then adding julienned red cabbage, cucumber strips, avocado slices, and the roasted shiitakes. Sesame seeds add a slight nuttiness on top. The rolls are best served with tamari and optional pickled ginger, which enhances the clean, fresh flavors and balances the richness of the mushrooms and avocado.
For storing leftovers or preparing rolls ahead, keeping them uncut and wrapped tightly in plastic wrap helps maintain moisture and texture. This prevents the rice from drying out and ensures the rolls remain fresh until consumed.
Ingredients
Roasted Shiitakes
- 6 ounces shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari
Carrot ginger dipping sauce
- ½ cup carrot about ¾ cup raw carrots, chopped, roasted
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons ginger minced
- ¼ teaspoon salt sea salt
Sushi rice
- 1 cup short grain brown rice rinsed well
- 2 cups water
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon salt sea salt
For the rolls
- 3 Nori sheets
- 1 cup red cabbage thinly sliced
- 3 cucumber long thin strips
- ½ avocado sliced into strips
- sesame seeds for sprinkling
- tamari for serving
- pickled ginger optional, for serving
Instructions
- Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.
- Make the carrot ginger dipping sauce: In a blender, combine the roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.
- Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.
- Assemble the maki sushi rolls. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
- Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
- Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, and pickled ginger, if desired.
Notes
- If using a rice cooker for the sushi rice, reduce water quantity to 1½ cups and omit the olive oil.
- To maintain freshness when storing rolls overnight, keep them uncut and tightly wrapped in plastic wrap in the refrigerator; slice just before serving.
User Reviews
Overall Rating
5
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