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ChefTalk.com › How To › Maki Sushi For Dummies, Like ME!!

Maki Sushi For Dummies, Like ME!!  

When we travel, I like to bring back very different things as souvenirs.

On our recent trip to Hawaii, I brought back a mold for Maki Sushi and powdered Sushi Seasoning mix.  I had seen these the last time that we were back home, but passed them by at the time.

This morning I was clearing out the refrigerator and I was going to put a half of a pot of cooked white rice into the freezer.  We eat steamed Calrose or sticky rice (I think it’s a medium grain) with many of our meals.

DING!  Why not try out my new toy?

 

I heated the rice back up in the microwave and sprinkled some of the powdered Sushi Seasoning over it and gave it a mix.  By using the powder instead of Seasoned Rice Vinegar, this keeps the Sushi Rice from getting too wet.

I had an English Cucumber that I julienned into lengths that were about the same as the sheets of Nori that I always have in the pantry.

Okay, let’s assemble.

 

 

The instructions on the back of the package of the Sushi press are in Japanese characters; fortunately, illustrations too, thank goodness.

This couldn’t be any easier. 

 

The mold is a plastic sphere cut in two.  I found after my first attempt that it was best to run the mold under water to insure non-stickage.

I filled one half of the mold with the room temp rice, placed the sliced of veg on top.

 

I then put it into a third piece that has higher sides and filled it to the top with more rice, pressing it down with moist fingers; with the other half of that spherical mold, press firmly.   

 

Lay a Nori Sheet, shiny side down, onto a piece of plastic wrap on the counter; unmold the now round rice-log out onto the edge of the sheet closest to you and roll the log up, like a cigar.  I wet my finger again to moisten the farthest edge of the Nori so that it would adhere to itself. 

 

Slice and serve.

 

It’s probably at this point that you’re asking yourself, “Yeah, so what?  Why didn’t she just use a sushi mat?”

I have tried for YEARS to roll Maki Sushi with horrible results.  I’m not sure if it’s that I have such little hands; my husband teases me that our 13 year Niece is bigger than me.  But, whatever the reason, I’ve tried and have found my solution. 

I feel in the process, I’ve created a Sushi Monster.  My husband wolfed down the two rolls that I finished and asked where the rest were.  Well, that’s all the cooked rice that I had on hand, to which his retort was… PLEASE MAKE MORE!!

 

 

 

 

 

 

 

ChefTalk.com › How To › Maki Sushi For Dummies, Like ME!!