Discover six delicious variations of maki sushi, featuring fresh ingredients from creamy avocado to crispy tempura shrimp. Learn how to prepare perfect sushi rice and master different fillings and rolling techniques to impress at home.
Rinse 150 g of rice and fill with water up to one cup, then remove 2 tablespoons of water to slightly reduce the liquid content.
Prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt. Microwave for 50 seconds until the sugar and salt fully dissolve.
Immediately mix the cooked rice with the vinegar mixture using a rice paddle, distributing the vinegar evenly throughout.
Allow the rice to cool to body temperature so it's not too hot when making sushi.
Slice the avocado into both thin and thicker slices. Cut the cucumber into sticks.
Prepare iceberg lettuce or another leafy green of your choice.
Spread a thin layer of rice evenly on a sheet of nori placed on plastic wrap, leaving some space at the edge.
Arrange lettuce, avocado, cucumber, and imitation crab sticks on the rice. Add mayonnaise to taste.
Roll the sushi tightly using the plastic wrap and place it back in the center for easier rolling later on.
On top of the sushi roll, alternately place slices of smoked salmon and avocado. Wrap it in plastic wrap and let it sit for 10 to 15 minutes to set the shape.