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masterclass homemade sushi rolls (maki & uramaki)
Recreate the fun of a sushi cooking class at home with this varied platter of sushi rolls. Based on the provided images, this recipe guides you through making seasoned sushi rice and creating two popular styles: classic Maki (seaweed outside) and Uramaki (inside-out rolls with sesame seeds). The fillings feature a fresh assortment of salmon, crab sticks, and crunchy vegetables like cucumber and peppers, perfect for a group cooking party.
recipe by
esi
mainJapanese6 servingspescatariandairy free
1 / 3
45
prep (min)
25
cook (min)
70
total (min)
- •3 cups sushi rice (short-grain white rice)
- •3.5 cups water
- •0.5 cup rice vinegar
- •2 tbsp white sugar
- •1 tsp salt
- •10 sheets nori seaweed
- •200 grams sashimi-grade salmon, sliced into strips
- •8 pieces crab sticks (surimi)
- •1 items large cucumber, seeded and julienned
- •2 items avocados, sliced
- •1 items orange or red bell pepper, julienned
- •4 tbsp mixed black and white sesame seeds
- •0.5 cup soy sauce (for dipping)