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Authentic Makizushi Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Makizushi, or rolled sushi, is probably the most famous version of the traditional Japanese dish. Also known as norimaki, meaning nori roll, makizushi is a sushi variation typically wrapped in dried seaweed (nori), comprised of vinegared rice and a variety of filling ingredients, such as fish, seafood, eggs, vegetables, and mushrooms. Some other wrapping options include soy paper, cucumber, a thin omelet, or perilla leaves. The dish is made with sushi-meshi, white short-grained Japanese rice that is dressed with a mixture of rice vinegar, sugar, salt, and sometimes, kombu and sake, then cooled to room temperature. After placing a layer of this sticky rice onto a sheet of dried seaweed, filling ingredients are lined in the middle of the rice and rolled with the help of a bendable bamboo mat. Makizushi is traditionally cut into 6 or 8 pieces before serving. There are many subtypes of makizushi, namely futomaki, hosomaki... Read more
Serve With
Cooking tips
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equipment
If you don´t own a makisu (bamboo sushi mat), try using a placemat or a thick, hard-textured kitchen towel. A flat, unvarnished wooden tub called hangiri is perfect for rice cooling since the excess moisture is absorbed by the wood. In the absence of hangiri, opt for a flat-bottomed nonmetallic bowl or a pan, such as an unfinished wooden salad bowl or a stoneware bowl. Don´t use any metal dishes or ... Read more -
sushi rice
For preparing makizushi, use short-grain Japanese rice, which becomes slightly sticky after cooking. If sushi rice isn´t available to you, try substituting it with round grain rice. Rinse the rice several times to extract as much starch as possible, then soak it in water for at least half an hour. Cook the rice in an electric rice cooker or a covered pot. Try throwing in some dried kelp (kombu) for ... Read more -
fillings
A whole variety of foods can be used as a filling when preparing makizushi. Make sure to use only sashimi/sushi-grade fish, since for both culinary and sanitary reasons, fish, which is eaten raw, needs to be of superior freshness and quality in comparison to the fish which is cooked. -
method
Place the fillings next to each other instead of layering them on top of each other. The rice needs to be at room temperature when rolling the sushi – cold rice will fall apart, whereas hot rice can cause the nori to curl. Some suggest wrapping the bamboo mat in transparent cling film before rolling to ensure easier cleaning afterward. When cutting the rolls, wet a sharp knife with a damp cloth before ... Read more -
serving
Sushi is usually served with some wasabi, soy sauce, and pickled ginger, traditionally eaten between the courses because it cleanses the palate and helps with digestion. For an authentic look, serve the sushi pieces on minimalist wood or lacquer plates.
Recipe variations
Futomaki
PREP 2h
COOK 45min
READY IN 2h 45min
The following recipe is adapted from the Just one cookbook website (www.justonecookbook.com). Make the seasoned shiitake, kanpyo, and tamagoyaki a day ahead to save time. In the absence of a traditional Japanese rectangular frying pan, use a regular round pan.
Ingredients
Futomaki
4 sheets nori
Pickled red ginger
SUSHI RICE
3 rice cooker cups (450g) uncooked Japanese short-grain rice
water
2-inch (5 cm) kombu (dried kelp)
1/3 cup (80 ml) rice vinegar
3 tbsp sugar
1 ½ tsp salt (kosher or sea salt; use half if using table salt)
SEASONED SHIITAKE AND KANPYO
8 dried shiitake mushrooms
1 cup (240 ml) water
0.35 oz (10g) dried kanpyo (gourd strips)
1 tsp salt (kosher or sea salt; use half if using table salt)
1 tbsp sugar
1 tbsp mirin
1 tbsp soy sauce
TAMAGOYAKI
3 large eggs
2 tbsp neutral flavor oil (vegetable, canola)
3 tbsp dashi
2 tsp sugar
1 tsp soy sauce
1 tsp mirin
2 pinch salt (kosher or sea salt; use half if using table salt)
OTHER FILLINGS
A bunch Japanese parsley (or spinach)
1 unagi (eel), broiled
1 Persian/Japanese cucumbers
1.4 oz (40g) seasoned cod fish flakes
TEZU
¼ cup (60 ml) water
2 tsp rice vinegar
Preparation
1
Futomaki
Step 1/15
Submerge the dried mushrooms in water and soak for 15 minutes.
Step 2/15
After rinsing and straining the kanpyo, spread some salt over it. Wash again, then strain thoroughly and boil for 3 minutes. Transfer the gourd to some iced water, squeezing the water out afterward.
Step 3/15
Cut off the stems of softened shiitake and strain the liquid through a fine sieve. You should end up with 1 cup (240 ml) of mushroom liquid, add some water if you have less.
Step 4/15
Combine the gourd, mushrooms, and their liquid in a saucepan. Add a tablespoon of each mirin, sugar, and soy sauce. When the mixture boils, lower the heat to medium and cook for about 20 to 30 minutes until the majority of the liquid evaporates. Squeeze out the water from the gourd and cut the strips 20 cm (8-inch) long, then squeeze out the water from the mushrooms and cut them to thin slices. Let them cool, then transfer them to the refrigerator until the next day.
Step 5/15
To make tamagoyaki, gently beat the eggs in one bowl and mix the seasonings in another bowl. Add the seasoning mixture to the beaten eggs and lightly combine.
Step 6/15
Heat a frying pan over a medium flame and oil it with a paper towel. Pour a thin layer of the egg mixture into the pan and pierce the air bubbles forming. Once the bottom side sets, roll the sheet into a log shape. With the log-shaped roll on one side of the pan, moisten the surface again with oil and pour another layer of the egg mixture, making sure to also cover the surface beneath the roll. Once again, when the bottom sets, roll as described before. Repeat the process until you run out of egg mixture.
Step 7/15
Transfer the omelet onto a bamboo mat and shape it while it is still hot, leaving it wrapped for 5 minutes. Cut tamagoyaki into long strips and store in the refrigerator until ready to use.
Step 8/15
To prepare unagi, set the oven to broil (550°F/290°C) and preheat for 3 minutes. Next, place some aluminum foil on a baking sheet, spray it with oil, add the precooked eel and reheat it for 5-7 minutes. Cut into 4 long strips.
Step 9/15
Shortly cook the Japanese parsley or spinach in boiling water seasoned with some salt. When soft, dip it in iced water, then squeeze the water out and set it aside.
Step 10/15
After removing the ends of the cucumber, cut it lengthwise into quarters and remove the seeds.
Step 11/15
Put the seasoned cod fish flakes into a small bowl.
Step 12/15
Prepare the sushi rice.
Step 13/15
Make the tezu, the vinegared water for hand-dipping.
Step 14/15
Place a sheet of nori on a bamboo mat, shiny side facing down, then divide the sushi rice into quarters. Wet your fingers with tezu and spread the rice evenly across the seaweed sheet, leaving approximately 0.6-inch (1.5 cm) of space along the top. Line the filling ingredients across the lower middle of the nori sheet, starting with the cucumber strip and ending with the eel. Using your fingers to hold the ingredients, roll the sushi with the help of the bamboo mat, until the lower end reaches the end of the rice on top. Shape and tighten the roll before removing the mat. Repeat the process with the rest of the rolls.
Step 15/15
Wiping a sharp knife with a wet kitchen towel perpetually, first halve the sushi, then slice each half into 3 pieces.
Other Variations
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