Maki Sushi Maki is the Japanese word for rolled sushi, in which select ingredients are encased in a cylinder of sushi rice and a sheet of seaweed. Maki can be refrigerated for several hours and then cut to deliver fresh beautiful sushi anytime. yield: 12 Servings

Back to Search Results | New Recipe Search

Foodservice View | Standard View

Ingredient	Quantity	Instruction
nori , seaweed sheets	12 each	The Set-Up 1. Cover a bamboo rolling mat (maki-su) with plastic wrap. Toast the nori sheets by holding them, one at a time, with tongs and passing them over a flame very briefly. Place the nori, shiny-side down, on the plastic-covered mat. Moisten your hands with hand vinegar* and spread about 1 cup sushi rice* over 3/4 of the sheet closest to you in a layer about 3/8-inch thick.
hand vinegar (Ttezu), see recipe	1 c.
sushi rice, see recipe	12 c.
tamago omelet, see recipe	1 each	For Sesame Inside Out Roll 2. Slice the tamago omelet* in 1/2-inch thick strips. Flip the rice-covered nori over, so that the nori-side faces upwards. Place a row of omelet, sauteed mushroom, shiso leaves, and avocado down the middle. Roll up with the nori sheet completely enclosed in the rice. Sprinkle the outside of the rice with sesame seeds; refrigerate for 5 to 10 minutes before slicing.
sliced and sautéed shiitake mushroom caps	1 c.
chiffonade shiso leaves , or basil leaves	1/4 c.
firm, ripe avocado, cut in thin wedges	1 each
black and white sesame seeds, toasted	1 c.
roasted portobello mushroom caps, 1/4-inch slices	8 each	For Mushroom Roll 3. Place a row of mushroom pieces 1 inch from the edge of the rice closest to you. Place a row on cucumber next to the mushrooms, an asparagus on top of the mushrooms and a row of daikon sprouts on top of that. Top with a row of avocado slices. Roll the end of rice and nori over the line of ingredients, gently rolling forward to enclose all of the ingredients; refrigerate for 5 to 10 minutes before slicing
cucumber, peeled, seeded and thinly sliced	1 each
blanched asparagus	12 each
daikon sprouts	1 c.
firm, ripe avocado, cut in thin wedges	2 each
wasabi, see recipe	1/4 c.	To slice the rolls 4. Cut the roll in half using a long sharp knife, cutting down with a forward motion through the roll and then pulling back towards you to finish the cut. You must wipe the blade clean with a damp cloth between every slice. Align the cut halves parallel to each other. Cut those half rolls in half to yield 4 pieces; then cut the 4 pieces in half to get 8 pieces from each roll. Serve with wasabi* and soy sauce for dipping.
soy sauce	3/4 c.