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How to Make Finger Sushi (Nigiri)

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How to Make Inside-Out Rolls (Ura-Maki)

How to Make Sushi Rolls (Maki)

Sushi rolls, or maki, are made by wrapping sushi rice and fillings in nori. Along with finger sushi, they’re one of the most popular types of sushi. The nori wrapping gives maki a slight crunch, while the rice and filling blend together perfectly. To make sushi rolls, you’ll need a bamboo mat (see Sushi Tools). Maki rolls tend to come in one of two types: thin or thick.

Thin maki rolls: Usually about 1" in diameter and contain one or two fillings
Thick maki rolls: About 2 1/2" in diameter and may contain four or more fillings

Preparing the Fillings for Sushi Rolls

Fillings for sushi rolls may include raw fish, vegetables, wasabi, and many other foods. The key to preparing the fillings is to cut them into long strips that run the length of your nori.

Choosing Fillings for Sushi Rolls

Sushi rolls are particularly fun to make because they allow you to experiment by mixing and matching different fillings. For instance, five of the most popular sushi rolls are:

California roll: Crab (or imitation crab meat), avocado, cucumber, sesame seeds
Spicy tuna roll: Minced tuna, mayonnaise, togorashi
Philly roll: Cream cheese, smoked salmon, cucumber
Boston roll: Shrimp, crab, lettuce, cucumber
Alaska roll: Salmon, avocado, cucumber, masago

Making Sushi Rolls Step-by-Step

Thick and thin rolls are made in exactly the same way, with one difference: the amount of nori and rice used. If you’re making a thin roll, use a half sheet of nori (4" × 7"). If you’re making a thick roll, use the entire 7" × 8" sheet.

Place a bamboo mat on the counter with the slats of bamboo parallel to the counter’s edge.
Lay a sheet of nori on the mat with its shiny side down. The edge of the nori should be parallel to and flush against the edge of the mat closest to you.
Moisten your palms and fingers with a mixture of four parts water and one part rice vinegar so the rice won’t stick to your hands. Make sure your hands are not dripping wet so the nori stays as dry as possible.
For a thin roll, spread 1/2 cup of sushi rice evenly across the nori, leaving a margin of 3/4" of nori uncovered on the side farthest from you. For a thick roll, spread 1 cup of rice evenly across the nori, leaving 1" uncovered on the side farthest from you.
Place the flavorings (such as wasabi) and fillings (fish and vegetables) width-wise across the center of the roll. Take care to keep the fillings in a single, compact line.
Lift the edge of the mat closest to you with your thumbs so that a curve forms in the mat around the roll. You may have to use your fingers to keep the fillings from falling out.
Roll the mat onto itself until its edge hits its flat part at a right angle. While holding the rolled part of the mat in place, tug on the far end of the flat part of the mat to tighten the roll.
Pull the top of the mat forward. The roll will follow the curve of the mat and roll over the edge of the nori that wasn’t covered by rice.
If the nori doesn’t stick to itself after you’ve finished rolling, let the roll rest for a few minutes on its seam. Moisture from the rice should cause the nori to stick.
Cut the roll using a sashimi-bocho or any other sharp knife. First cut the roll into two halves, then halve those into four pieces, and finally, halve the remaining pieces into eight pieces.