How to Make California Maki
With a basic sushi mat, you can indulge your fondness for inside-out Japanese rice rolls anytime.By: Mishell Malabaguio
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cooked Japanese rice
(in a rice cooker, cook 2 cups short-grain
Japanese rice in 3 cups water)
ground white pepper
mirin (Japanese rice wine)
bowl of water
nori (seaweed) sheets, cut in half
ripe mango slices
bamboo sushi mat
Make the vinegared rice: Season the cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a fork, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker too.
(For the procedure, please see demonstration below)
To make maki: Lay nori on sushi mat, shiny side down, followed by layer of rice. Spread wasabi, then top with fresh salmon or tuna and Japanese mayonnaise. Roll and seal. Slice into 1-inch rounds.
To make nigiri sushi: With two fingers, pat rice gently to shape it into oblong. Put wasabi and mayonnaise on the rice. Press a piece of fresh tuna or salmon on top of the wasabi and wrap with nori strips.
Photography by David Hanson | Text by Mishell Malabaguio | Demonstration by Chef enrico magtanoing of Center for Culinary Arts (CCA), Manila