These maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.

Victoria Riccardi
Recipe by Cooking Light April 2007

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 5 maki pieces and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place Basic Japanese White Rice in a bowl. Combine vinegar, sugar, and salt; sprinkle over rice, tossing gently with a wooden spoon.

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  • Combine shiitake mushrooms and the next 4 ingredients (through mirin) in a small bowl; set aside.

  • Cut off top quarter of each nori sheet along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with the long end toward you. Pat about 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on 1 long end of nori. Sprinkle about 3 tablespoons mushroom mixture over rice. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice about 1/2-inch from each end of roll; discard trimmings. Slice roll crosswise into 5 pieces. Repeat procedure with remaining nori, rice, and mushroom mixture. Serve with Ponzu Sauce.

Nutrition Facts

254 calories; calories from fat 6%; fat 1.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 5.2g; carbohydrates 51.4g; fiber 2.1g; iron 2.8mg; sodium 522mg; calcium 9mg.
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