How to Roll Sushi

Hand-rolled harmony in every slice

Prep Time 45-60 min
Cook Time 40-45 min
Serving Size 2-3
Recipe Type Hob

Maki Sushi is where simplicity meets elegance. Steamed rice seasoned with a gentle mix of vinegar, sugar, and salt creates the ideal base, rolled tightly with crisp vegetables or seafood inside a sheet of nori. This centuries-old dish is as much about technique as it is about taste—every step, from cooling the rice to slicing the roll, adds to its delicate charm. With roots in Japan and global appeal, maki sushi invites variation—from classic tuna or cucumber to Indo-fusion fillings. Light, flavorful, and perfectly portioned, it's ideal for entertaining or enjoying a mindful, handcrafted meal at home.

Ingredients

For sushi rice:

1 cup Japanese short-grain rice
1¼ cups water (for cooking)
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

Fillings:

Cucumber (cut into thin strips)
Avocado (sliced)
Carrot (julienned, blanched)
Cooked crab sticks or imitation crab
Cooked shrimp or salmon (optional)
Pickled radish (takuan), cream cheese, or tuna-mayo (fusion options)

For rolling:

Nori sheets (full-sized)
Bamboo mat (makisu), wrapped in cling film
Small bowl of water (to wet hands and seal roll)

Method

Rinse the rice 3–4 times till the water runs clear. Soak for 30 mins,Add hot water till 1inch above rice then cook at 100% micro power level for 11 mins In a small pan, heat vinegar, sugar, and salt until dissolved. Do not boil.
Once rice is done, transfer to a wide bowl and gently fold in the vinegar mix while fanning the rice to cool. Let rest covered with a damp cloth.
Slice vegetables and seafood into thin, uniform strips (about 3–4 inches long).
Keep everything ready on a tray for easy access.
Place a bamboo mat on the counter. Lay a nori sheet (shiny side down). Apply a pinch of wasabi.
Wet your fingers. Spread a thin, even layer of rice (about ¾ of the way up the nori), leaving 1 inch at the top.
Arrange fillings horizontally across the center.
Lift the mat, roll forward tightly, pressing gently to shape into a log. Seal the edge with wet fingers.
Use a sharp knife dipped in water to slice the roll into 6–8 pieces.
Clean knife between cuts for clean slices.
Serve with Soy sauce, Pickled ginger, and Wasabi.

Did you know?

Once hand-harvested and sun-dried in Japan , now a pantry staple in India—nori's journey is as flavorful as the sushi it wraps! From classic maki to desi-flavoured rolls, nori’s got us hooked.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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