Thuis sushi rollen: verse maki en nigiri

Ingredients

• 300 gsushi rice
• 360 mlwater
• 3 tbsprice vinegar
• 1 tbspsugar
• 1 tspsalt
• 150 gfresh salmon (sashimi-grade)
• 150 gfresh tuna (sashimi-grade)
• 1/2cucumber
• 4 sheetsnori
• to tastewasabi
• to tastepickled ginger
• for servingsoy sauce
• optional, for garnishsesame seeds

Instructions

1. 1

   Rinse and soak

   Rinse the sushi rice under cold water 3 to 4 times, until the water runs clear. Soak it in cold water for 30 minutes, then drain.

2. 2

   Cook the rice

   Put the rice in a saucepan with 360 ml water and bring to the boil. Lower the heat, cover and simmer gently for 12 minutes. Turn off the heat and leave the rice to steam, still covered, for another 10 minutes.

3. 3

   Season the rice

   Stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves. Transfer the warm rice to a large bowl, drizzle over the vinegar mixture and gently fold it through with a spatula. Leave the rice to cool to room temperature.

4. 4

   Prepare the fillings

   Cut the salmon and tuna into thin slices or strips about 1 by 5 cm. Cut the cucumber into thin strips, then arrange the ingredients on a cutting board.

5. 5

   Fill the nori

   Place a nori sheet shiny side down on a bamboo mat and lightly wet your hands. Spread a thin layer of rice over the nori, leaving 2 cm clear at the top.

6. 6

   Roll the maki

   Arrange salmon and cucumber strips in a row across the lower third of the rice. Starting from the bottom, roll the mat tightly and press lightly as you go. Seal the nori edge with a drop of water.

7. 7

   Slice the roll

   Use a sharp, slightly damp knife to cut the roll into pieces about 2 cm thick. Wipe the knife clean after each cut.

8. 8

   Shape the nigiri

   With wet hands, shape a small oval of rice weighing about 20 g. Place a slice of tuna on top and press lightly. Repeat to make the remaining nigiri.

9. 9

   Serve the sushi

   Spoon the pickled ginger and wasabi into small dishes and set out the soy sauce. Arrange the maki and nigiri on a platter and serve immediately.

What are maki and nigiri?

Maki are sushi rolls wrapped in nori, while nigiri are small portions of seasoned rice topped with fish. Both are part of Japanese sushi traditions, where carefully prepared rice is central to the dish.

This home version pairs salmon and cucumber in the rolls with tuna on the nigiri. The different shapes and fillings make a varied platter from a short list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 24g protein, 64g carbs, 6g fat.

Most of the carbohydrates come from the sushi rice and sugar, while the fish provides most of the protein. Salmon contributes most of the fat; the salt and soy sauce add sodium. For a more balanced plate, serve a portion with a fresh vegetable salad or extra cucumber.

Getting the rice right

Rinsing: wash the rice until the water runs clear to remove excess surface starch. The 30-minute soak helps it cook evenly.

Seasoning: fold the vinegar, sugar and salt mixture into the rice while it is warm. Use a gentle folding motion so the grains stay intact, then let the rice cool to room temperature before shaping.

Choosing the fish

Raw fish: use salmon and tuna specifically sold as suitable for eating raw, and keep them chilled until you are ready to prepare them. Follow local food-safety advice for handling raw fish.

Cutting: slice the fish into even pieces about 1 by 5 cm for the rolls, and reserve slices that can sit neatly on the nigiri. Thin, tidy pieces are easier to arrange and eat.

Rolling without a bamboo mat slipping

Setup: put the nori shiny side down on the mat and leave the specified 2 cm strip uncovered at the top. Keep the filling in the lower third so it stays enclosed as you roll.

Pressure: roll from the bottom, using the mat to guide the nori and pressing lightly as you go. A drop of water on the edge helps seal the roll without soaking the sheet.

Shaping and slicing

Wet hands: dampen your hands before spreading rice or forming nigiri, which helps keep the sticky grains manageable. Use a light touch when shaping the 20 g rice ovals and adding the tuna.

Clean cuts: use a sharp, slightly damp knife and wipe it after every slice. This helps keep the maki pieces neat instead of compressing the rice and filling.

Serving the platter

Accompaniments: serve the sushi with soy sauce, wasabi and pickled ginger on the side, so everyone can add them to taste. Sesame seeds are an optional garnish.

A fresh side: pair the platter with a simple salad or lightly dressed vegetables for a more rounded meal. Serve the sushi as soon as it is assembled.

Recipe notes & tips

• Keep a small bowl of water nearby to dampen your hands while handling the rice.
• Spread the rice thinly so the maki rolls close without becoming bulky.
• Arrange the fillings in a compact row to help keep them centred as you roll.
• Wipe and slightly dampen the knife between cuts for cleaner maki pieces.
• Keep the fish chilled until you are ready to cut and assemble it.
• Serve soy sauce separately so diners can add as much as they like.

Variations

• Add avocado: use thin avocado strips alongside the salmon and cucumber.
• Use another fish: replace the salmon or tuna with another suitable raw fish.
• Make cucumber maki: use cucumber strips as the filling for a fish-free roll.
• Add sesame: sprinkle sesame seeds over the rice before rolling or use them as a garnish.
• Adjust the wasabi: serve it on the side so each person can choose how much to use.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice gummy; rinse 3 to 4 times until the water runs clear.
• Using hot rice to roll: it can be difficult to handle; let the seasoned rice cool to room temperature first.
• Overfilling the nori: too much filling makes the roll harder to seal; keep the ingredients in a narrow row.
• Pressing too hard: heavy pressure can squash the rice; roll firmly but gently.
• Using a blunt knife: it can crush the maki; choose a sharp knife and wipe it after every cut.

How to store

For the best quality and food safety, serve the sushi immediately, especially because it contains raw fish. Do not leave it at room temperature for an extended period; follow local guidance for raw fish storage and discard leftovers that have not been kept properly chilled. Reheating is not suitable for this dish.

Frequently asked questions