Recipes
Japanese Cuisine > MAKI
Beef-maki with spring vegetables
Kale & Scallion Negimaki
Sushi Rolls
Assorted Nigiri Sushi
Tart Foam Sushi with Snapper
Rice Paper Maki Sushi
Bite sized Roasted Sushi
Croissant Sushi
Maki Sushi: Korean style
Maki Sushi: Japanese style
Maki Sushi: Mackerel Rolled Sushi
Maki Sushi: Fried salmon roll
Spicy Maki Sushi: White fish roll
Philadelphia roll with crispy bacon
Maki Sushi: Scallop Roll
Maki Sushi: Chicken Salsa Roll
Maki Sushi: Crunch Fish Roe Roll
Maki Sushi: Eel & egg roll
Beef-maki with spring vegetables

Ingredients:

Directions:

Cook carrot and green beans separately in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold water, then drain. Drain shiitakes, reserving 100ml soaking liquid. Discard stems and thinly slice caps. 
Place 3-4 slices scotch fillet, horizontally and overlapping by 1cm, on a piece of plastic wrap to from a rectangle without gaps, then season with salt. Place carrot, beans and mushrooms horizontally in lines, a quarter of the way up from the bottom of the rectangle. Using plastic wrap as a guide, roll up tightly to enclose filling, then wrap in plastic wrap. Repeat with remaining scotch fillet and vegetables to make a total of 4-5 rolls. Refrigerate rolls for 1/2 hour or up to 4 hours. 
Heat oil in a large frying pan over meduim-high heat adn brown beef rolls on all sides. Add reserved shiitake miquid, soy sauce, sake and mirin, cover pan with a lid and steam for 5 minutes or until meat is cooked through. Remove rolls from pan and simmer sauce until reduced to a drizzling consistency. To serve, cut each roll into four and place, cut-side up on a plate. Drizzle with sauce. Serve.



Preparation Time:
25 mins

Servings:
2 people

Kale & Scallion Negimaki

Ingredients:

Directions:

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade. 
In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water. 
On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale. 
Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed. 
Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.



Preparation Time:
1 Hour 30 mins

Servings:
4 people

Sushi Rolls

Ingredients:

Directions:

Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
To serve, using a lightly moistened sharp knife to trim the ends then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.



Preparation Time:
25 mins

Servings:
2 people

Assorted Nigiri Sushi

Ingredients:

Directions:

Put a bit of wasabi on the fish, and shape the sticky rice into a round, cylindrical shape (like a traditional Japanese "straw bag").
Squeeze the fish and rice together firmly, so that they don't separate. 
Boil soy sauce with "Mirin"(sweet sake) or Sake, and brush it on the fish.



Preparation Time:
30 mins

Servings:
4 people

Tart Foam Sushi with Snapper

Ingredients:

Directions:

Marinate thin-sliced raw snapper into sesame paste for about 30 minutes. 
Place sticky rice directly on the dish ( after forming it into a "straw bag" shape). 
Place marinated snapper on the sticky rice and top with sprouts,carrot cut into fine strips and peanuts.



Preparation Time:
30 mins

Servings:
2 - 3 people

Rice Paper Maki Sushi

Ingredients:

Directions:

Prepare : cut carrot & cucumber into fine strips. 
Soak dried rice paper in water. 
Wipe rice paper to remove moisture and wrap with boiled shrimp, cucumber, carrot, peanuts, sticky rice and lettuce.
Cut into 4-6 pieces and sprinkle hot sauce on it.



Preparation Time:
20 mins

Servings:
4 people

Bite sized Roasted Sushi

Ingredients:

Directions:

Combine sticky rice and grated cheese, mixing thoroughly. (1)
Combine canned tuna and miso paste. (2)
Slice onion thinly and place in a bowl of water to remove sourness,Then drain.Chop tomato and Salmon into bits. (3)
Roll #1 with nori cut in half, and cut into 8 slices. (4)
Skewer 3 pcs. of #4 on a bamboo stick and roast in a broiler. (5)
Make the topping : by combining the following(6)
A. Tuna & miso - B. Corn & mayonnaise with cheese - C. Smoked salmon & sliced onion
Roast with #6 slightly again.



Preparation Time:
20 mins

Servings:
2 people

Croissant Sushi

Ingredients:

Directions:

Cut red pepper, yellow pepper, cucumber, apple and daikon into small pieces and marinate with apple cider vinegar for about 30 minutes. (1)
Mix #1 with sticky rice. 
Type 1 : Put lettuce, sticky rice,ham and sliced tomato into a croissant cut in halt.
Type 2 : Put lettuce, sticky rice, smoked salmon and cream cheese into a croissant cut in half.



Preparation Time:
20 mins

Servings:
1 person

Maki Sushi: Korean style

Ingredients:

Directions:

Cut squid and cucumber into fine strips. Slice the octopus thinly. (1)
Cut omelets into 1.5cm-wide strips. (2)
Cut carrots into 1 cm strips, boil and drain. (3)
Cook beef with BBQ sauce. (4)
Place cellophane wrap on a bamboo mat, then put nori on it. (5)
Spread sticky rice(220g/7.8oz) on nori, then turn upside down. (6)
In the middle of nori, place 30g sticky rice and add lettuce #1,#2,#3,#4 and namul.Roll it. (1)
Cut sushi into 6 pieces,then place on the dish with a garnish.



Preparation Time:
30 mins

Servings:
3 - 4 people

Maki Sushi: Japanese style

Ingredients:

Directions:

Slice the fresh tuna into thin strips, finely chop the green onion, julienne the cucumber, and julienne(or cut into fine strips) both the daikon radish and the prepared omelet. (1)
Place cellophane wrap on a bamboo mat,then put nori on it. 
Spread sticky rice ( 220g/7.8oz) on nori then turn upside down. (2)
In the middle of nori, spread sticky rice (30g/1.1oz) and place #1,capelion roe,Shrimp tempura, then roll it. (3)
Sprinkle mixed salt and matcha powder on the surface of roll. (4)
Cut #4 into 6-8 pieces and place it on the dish with a garnish of pickled ginger.



Preparation Time:
20 mins

Servings:
3 - 4 people

Maki Sushi: Mackerel Rolled Sushi

Ingredients:

Directions:

Place nori on a bamboo mat, then spread sticky rice on it. (1)
Turn #1 upside-down, then place cucumber, pickled ginger and white sesame seeds on it. (2)
Roll #2, and place mackerel on it then tightly roll it again. (3)
Cut into 8 pieces then put it on the plate like in the picture.



Preparation Time:
20 mins

Servings:
1 person

Maki Sushi: Fried salmon roll

Ingredients:

Directions:

Mix canned corn and sticky rice. (1)
Cut red onion thinly and soak in water, then drain. 
Julienne the cucumber. 
Place nori on the bamboo mat then spread #1. 
Place lettuce, red onion, shiso, cucumber and fried salmon on the nori,then roll it. 
Cut into 8 pieces and dip into ponzu ( citrus seasoned soy sauce ).



Preparation Time:
20 mins

Servings:
1 person

Spicy Maki Sushi: White fish roll

Ingredients:

Directions:

On a bamboo mat, place egg sheet, nori and spread the sticky rice. 
Add julienned cabbage, white fish fritter and curry sauce, then roll it.



Preparation Time:
30 mins

Servings:
4 people

Philadelphia roll with crispy bacon

Ingredients:

Directions:

Mix white sesame seeds into sticky rice. 
On the bamboo mat, place cellophane wrap and spread the sticky rice. (2)
Place nori, julienned lettuce, crisp bacon and cream cheese on #2,then roll it. 
Cut into 8 pieces and put it on a dish



Preparation Time:
30 mins

Servings:
1 person

Maki Sushi: Scallop Roll

Ingredients:

Directions:

Spread sticky rice on 2/3 of the nori surface. 
Mix mayonnaise, grated cheese and bite-sized cut scallop in a bowl. (2)
Roll mixture with rice and nori. 
Divide #2 into 8 portions, then bake in an oven for about 10 minutes. 
Sprinkle bonito shavings on the top.



Preparation Time:
30 mins

Servings:
1 person

Maki Sushi: Chicken Salsa Roll

Ingredients:

Directions:

On the bamboo mat, place egg sheet, nori and spread the sticky rice. 
Add julienned cabbage, fried chicken breast, and salsa,then roll it.



Preparation Time:
30 mins

Servings:
1 person

Maki Sushi: Crunch Fish Roe Roll

Ingredients:

Directions:

Mix white sesame seeds into sticky rice. 
On a bamboo mat, place cellophane wrap and spread the sticky rice directly on it. 
Place nori and julienned lettuce and shrimp tempura on the rice. (3)
Roll #3 and remove cellophane wrap. 
Put masago on the top of the roll and wrap again. (5)
Roll #5 again and cut into 8 pieces.



Preparation Time:
20 mins

Servings:
1 person

Maki Sushi: Eel & egg roll

Ingredients:

Directions:

On a bamboo mat, place cellophane wrap and nori. Spread the sticky rice.(1)
Sprinkle white sesame on #1. (2)
Turn #2 upside-down and place thick omelet and julienned cucumber on it. (3)
Roll #3 and apply a bit of wasabi on the top of the roll, then place the eel. (4)
Roll #4 again.



Preparation Time:
20 mins

Servings:
1 person