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Homemade Maki Sushi (classic and inverted)
Learn how to prepare homemade maki sushi, both classic tuna and inverted smoked salmon, with perfectly seasoned vinegared rice, crunchy vegetables and a homemade spicy sauce. This detailed recipe guides you step by step, from rinsing the rice to cutting the rolls, for a result worthy of a Japanese restaurant.
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Cost Breakdown
Critical Success Points
- • Rinse the rice until the water is clear
- • Precise rice cooking (medium then low heat)
- • Prepare and incorporate sushi vinegar while the rice is hot
- • Let the rice cool completely in the refrigerator
- • Roll the maki with constant pressure
- • Cut the rolls with a well‑moistened knife
Safety Warnings
- • Be careful of steam when boiling the vinegar.
- • Use a sharp knife to avoid slips.
- • Handle hot rice with care to avoid burns.
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