Maki Sushi Recipe

Fun & fresh maki sushi rolls made with brown rice, roasted shiitakes, cabbage, cucumber, avocado, and a tangy carrot-ginger dipping sauce.

It’s sushi day! You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because this maki sushi recipe is fun, affordable, and way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls!

These maki sushi rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color. There’s also a fun dipping sauce – the carrot ginger dressing from the Rainbow Kale Salad that I posted on Monday. If you make that salad and reserve just a bit of the dressing it makes for a yummy, fresh, and unexpected sauce for these rolls.

What is Maki Sushi

Maki is simply a sushi roll with fish or veggies, and rice, rolled in seaweed.

How to Make Sushi Rice

While white rice is traditional, I opt for healthier short grain brown rice which works great. Here’s how to make it:

1. In a medium saucepan, combine the rice, water, and olive oil and bring to a boil.
2. Cover, reduce the heat, and simmer for 45 minutes.
3. Remove the rice from heat and let sit, covered, for 10 more minutes.
4. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

Here’s how we roll:

Step #1 is to not stress out. Your rolls don’t have to be perfect. The first one might even fall apart, but even if it does you’ll pick up the pieces, smush them together and (hopefully!) enjoy eating it anyway. The second one will be better, and the third will be a breeze.

1. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky.
2. 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.
3. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll.
4. 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.
5. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
6. Serve with soy sauce, tamari, or the carrot ginger sauce listed below.

These are best enjoyed just after they’re rolled, but the dipping sauce and mushrooms can be made in advance to speed up the process. If you want to make this in advance (i.e. for lunch the next day) store whole, uncut rolls wrapped up in the fridge. This keeps the rice from drying out after the pieces are cut. Slice as you’re ready to eat.