Homemade Maki Sushi (classic and inverted)

Ingredients

• 500 g Japanese short-grain sushi rice (Rinse until water is clear)
• 550 ml Water (About 1.1 times the volume of the rice)
• 1 teaspoon Salt
• 2 tablespoons Rice vinegar (Small coffee cup)
• 3 tablespoons Sugar
• 0.5 tablespoon Salt (for the vinegar)
• 4 Nori seaweed sheets (Shiny side down)
• 1 can (140 g) Canned tuna (in water) (Drained)
• 1 tablespoon Soy sauce
• 1 medium Cucumber (Peeled, seeded, cut into sticks)
• 1 medium Avocado (Pitted, sliced)
• 100 g Smoked salmon
• 2 tablespoons Mayonnaise
• 1 tablespoon Sweet chili sauce
• 1 teaspoon Chili sauce
• 1 small handful Fried onions (For garnish)

Instructions

1. Rinse the rice

   Place the rice in a large bowl and rinse under cold water, rubbing with your hands until the water runs clear.

   Time: PT5M

2. Drain the rice

   Pour the rinsed rice into a fine sieve and let it drain well for 2 minutes.

   Time: PT2M

3. Add water and salt

   Transfer the rice to a saucepan, add about 550 ml of water (slightly more than the rice volume) and 1 teaspoon of salt, then stir quickly.

   Time: PT1M

4. Cook the rice

   Bring to a boil over medium heat, cover, then reduce to low heat as soon as the liquid boils. Cook for 10‑12 minutes until the water is fully absorbed.

   Time: PT12M

5. Prepare sushi vinegar

   In a small saucepan, combine rice vinegar, sugar and 0.5 tablespoon of salt. Bring to a boil while stirring until the sugar is completely dissolved, then remove from heat.

   Time: PT7M

6. Season the rice

   Pour the hot vinegar over the cooked rice, then gently fold with a wooden spoon using cutting motions so as not to crush the grains.

   Time: PT2M

7. Cool the rice

   Spread the seasoned rice in a wide dish, cover with plastic wrap and refrigerate for at least 30 minutes.

   Time: PT30M

8. Prepare the vegetables

   Peel the cucumber, remove the seeds and cut into thin sticks. Halve the avocado, remove the pit, then slice into strips.

   Time: PT8M

9. Prepare the tuna mixture

   In a bowl, crumble the canned tuna, add 1 tablespoon soy sauce and mix until homogeneous.

   Time: PT3M

10. Prepare the sushi mat

    Unroll the sushi mat and cover it with a sheet of plastic wrap to ease rolling and cleaning.

    Time: PT1M

11. Moisten your hands

    Fill a small container with water and briefly dip your hands before handling the rice to prevent sticking.

    Time: PT1M

12. Assemble classic maki (tuna)

    Place a nori sheet, shiny side down, on the mat. Spread a thin layer of rice over the upper half of the sheet, leaving a 2 cm margin at the top. Arrange the tuna mixture, a few cucumber sticks and avocado strips. Roll firmly using the mat, tightening with each turn.

    Time: PT20M

13. Assemble inverted maki (smoked salmon)

    Place a nori sheet, shiny side down, on the mat. Spread rice over the entire surface, sprinkle with chopped chives. Flip the sheet (the rice becomes the outer face). Lay smoked salmon strips and avocado in the centre, then roll firmly as before.

    Time: PT20M

14. Prepare the spicy sauce

    In a small bowl, combine mayonnaise, sweet chili sauce and chili sauce. Adjust seasoning to taste.

    Time: PT2M

15. Cut the rolls

    Moisten the knife with water, wipe excess, then cut each roll into 6 to 8 equal pieces with clean, swift motions.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Japanese short-grain sushi rice: Short-grain rice
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Sugar: Cane sugar
• Instead of Nori seaweed sheets: Lettuce leaves (for rice‑free version)
• Instead of Canned tuna (in water): Canned salmon, Shredded cooked chicken
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Cucumber: Zucchini
• Instead of Avocado: Mango (for fruity version)
• Instead of Smoked salmon: Raw salmon, Surimi
• Instead of Mayonnaise: Greek yogurt
• Instead of Sweet chili sauce: Sriracha
• Instead of Chili sauce: Harissa
• Instead of Fried onions: Crispy chives

Equipment Needed

• Medium saucepan with lid
• Fine sieve
• Mixing bowl
• Wooden spoon
• Sushi mat (makisu)
• Plastic wrap (optional)
• Sharp knife
• Cutting board
• Measuring spoons
• Water container for wetting hands
• Small bowl for sauce

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high‑quality short‑grain sushi rice for optimal texture.
• Lightly sprinkle toasted sesame seeds on the inverted maki for extra crunch.
• Serve with pickled ginger and wasabi for an authentic experience.

Troubleshooting

Storage

Refrigerator: Store the maki in an airtight container, separated by plastic wrap, for up to 2 days.

Freezer: Not recommended, the rice becomes grainy.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the vinegared rice the day before and let it cool in the refrigerator.
• Cut the vegetables and prepare the tuna mixture ahead of time, then keep them refrigerated.
• The spicy sauce keeps for 2 days in the refrigerator.