Main Course
Maki Sushi Rolls
90 min 4 servings 280 kcalHard
Sushi rice (short grain + rice vinegar + sugar + salt) is the foundation. Bamboo mat helps roll tightly. Use sushi-grade fish only (or stick with cooked/vegetable). Sharp wet knife cuts cleanly.
Nutrition Per Serving
280
kcal · Calories
10
g · Protein
48
g · Carbs
4
g · Fat
Steps
- 1
Cook rice. Mix vinegar + sugar + salt, fold into hot rice. Cool.
≈ 35 min - 2
Cut fillings into thin strips.
≈ 10 min - 3
Lay nori on bamboo mat. Spread thin layer of rice (leave 2 cm at top).
≈ 3 min - 4
Add fillings in horizontal strip near you.
≈ 2 min - 5
Roll tightly, sealing with wet finger.
≈ 3 min - 6
Slice with sharp wet knife into 8 pieces.
≈ 5 min - 7
Serve with soy + wasabi + ginger.
≈ 2 min
Dietitian Note
Veggie rolls are very low calorie. Fish rolls add protein + omega-3. Watch sodium from soy sauce.