MAKI SUSHI RECIPE
Maki sushi is a sushi roll with the seaweed on the outside: and they couldn't be more fun to make! Here's a sushi recipe that's easy to make at home.
Provided by Sonja
Categories Main Dish
Time 1h30m
Number Of Ingredients 19
Steps:
- Cook the rice according to the package instructions, or use our Instant Pot Rice recipe (use 2 cups sushi rice and 2 1/2 cups water). While the rice is cooking, in a small saucepan over medium heat, combine the rice vinegar, sugar, and salt and bring to a boil. Cook until the sugar and salt have dissolved. Remove from the heat and let cool slightly while the rice continues to cook. Pour the sauce over the just-cooked rice, tossing, fanning, and fluffing it with a rice paddle. Be careful; the rice is hot. Let the rice cool to room temperature before using.
- In a small nonstick skillet, combine the sugar, soy sauce, and mirin and bring to a simmer over medium low heat. Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid evaporates. Remove from the heat and let cool completely before using.
- In a small bowl, whisk together the eggs, milk and salt until well blended. In a small nonstick skillet, heat half of the neutral oil over medium low heat until shiny and shimmering. Pour the egg mixture in and let sit until the edges start to set, about 30 seconds. Push the edges in, toward the center of the pan, with a silicone spatula while tilting the pan to allow the uncooked egg to spread out. Turn the heat to low and cover the pan with a lid. Let sit for 1 to 2 minutes, until almost all the egg has set, then carefully flip the entire omelet over, adding the remaining oil to the pan right before you flip. Cook for a minute or so, with the lid off, then remove from the heat and let cool before cutting into 1/2-inch-wide strips.
- Prepare an ice-water bath by filling a bowl with a handful of ice cubes and water, and set aside. Bring a small pan of water to a simmer over medium heat and quickly blanch the carrots by cooking them in the simmering water for 1 minute, then plunging them into the ice-water bath. Remove the carrots from the bath after a minute or two, reserving the ice-water bath for the watercress. In a small bowl, whisk together the sugar, salt, and rice vinegar and add to the carrots. Let sit for 15 minutes; drain the pickling liquid before using.
- Bring the water in the saucepan back to a simmer over medium heat and blanch the watercress by cooking it in the simmering water until it's wilted, about 30 seconds. Immediately transfer it to the ice bath and let sit until cooled, a minute or two. Drain the watercress and soak up any extra water from the watercress with a couple of paper towels.
- Place a sushi rolling mat or other flat roll-able item (we used a place mat) on a clean work surface, with the bamboo running horizontal. Add a sheet of nori, shiny side face-down, and align the bottom edge with the edge of the rolling mat. Spread the sushi rice in a thin layer, about 1/2-inch thick, leaving a 1 1/2-inch margin on the end farthest from you. Leave a 1/2-inch margin of rice on the end closest to you, and arrange your fillings in a row in this order: omelet, carrots, watercress, and tun, with each row touching the previous row. (See the photo above.) Carefully roll the sushi away from you, using the mat to apply pressure. Use one hand to keep the filling in place until you get to the point when the mat touches the rice. At this point, lift the mat away from the rice so that you can continue until the sushi is completely rolled. Repeat this process until all the rice has been used.
- Cut the rolls into 1/2-inch-thick slices, fan them out on a platter, and serve. Serve with soy sauce, wasabi, and Spicy Mayo (optional).
Nutrition Facts : Calories 146 calories, Sugar 10.4 g, Sodium 967.3 mg, Fat 2.2 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27 g, Fiber 1.8 g, Protein 4.7 g, Cholesterol 48 mg
PANDA MAKI RECIPE
Yield 1 roll
Number Of Ingredients 5
Steps:
- Mix the ground sesame seeds and yukari into the sushi rice.
- Prepare the five 1/4 sheets of nori.
- Place 1 oz, of the sushi rice on two of the nori sheets from Step 2, and make two rolls as in Photo2. (This will be "nori roll 1.")
- Place 1.5 oz. of the sushi rice from Photo 2 on top and make a circular roll, as in Photo 4.
- Cut the left-over nori as shown in the photo. (This will be "nori roll 2.")
- Using a 1/4 sheet of nori from Step 2, cut a burdock root to the same length, and wrap it as the nori roll core. Cut any extras away with a knife.
- Wrap 1 oz. of sushi rice in a circular shape, as shown in the photo. (This will be "nori roll 3".)
- Reshape "nori roll 1" into a teardrop shape.
- Cut "nori roll 3" in half.
- Prepare the 1/2 and 1/6 sheets of nori and connect them using sushi rice, as shown in the photo.
- Spread 3.5 oz. of sushi rice atop the connected nori, leaving 1.5 inches of space at both ends.
- Place 1.5 oz. of sushi rice in the center of the sushi rice, as shown in the photo.
- Place the teardrop-shaped "nori roll 1" and the burdock root on top.
- Place 0.5 oz. of sushi rice on either side of the burdock root.
- Place "nori roll 3," which was cut in half earlier, on top as shown in the photo, forming the panda's nose.
- Place 0.75 oz. of sushi rice on the panda's muzzle section.
- Lift the nori at both ends as you form the roll.
- Cut the panda's face section to 0.6 inch thick. (It is less prone to coming apart if wrapped in plastic wrap.)
- Cut "nori roll 2" 0.6 inch thick the thickness should be same as that of the panda's face and adjust/set it to the ear positions.
- Thinly slice the burdock roots, place them on the panda's eye section, and you're done.
TUNA MAKI
Provided by Shirley Cheng
Categories Rice Appetizer Dinner Lunch Tuna Carrot Healthy Party Potluck Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 rolls (48 pieces)
Number Of Ingredients 12
Steps:
- Fill large bowl with ice water and lemon slices.
- Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
- Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side.
- Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls.
- Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.
More about "tuna maki food"
TUNA MAKI: CHEAPEST SUSHI YOU CAN MAKE AT HOME[8 STEPS ...
From recipearcade.com
Estimated Reading Time 3 minsCalories 260 per serving
- "Cut tuna into 3/4 inch strips and put it in a small bowl with onions, mayonnaise, and chili oil or hot sauce. Mix it together and set aside.",
- "Place the bamboo mat with a layer of plastic wrap over the working table. Lay the Nori sheet over it.",
- "Spread 1/2 cup of Sushi rice over the Nori sheet uniformly with wet hands. Apply little pressure to the rice to make it firm. Leave 1/2 inch margin on your side and 1 inch on the opposite side on the Nori sheet to make the folding easier.",
- "Spoon in the fillings in the following order: Tuna mixture, Radish, and the carrot at the center of the sushi rice spread.",
SPICY TUNA MAKI RECIPE - CHOWHOUND
From chowhound.com
Cuisine JapaneseCategory Main DishServings 24Total Time 15 mins
WHAT IS THE DIFFERENCE BETWEEN SUSHI, SASHIMI AND MAKI?
From mixitrestaurant.com
Estimated Reading Time 3 mins
TEKKAMAKI TUNA SUSHI ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (44)Total Time 20 minsCategory Entree, Lunch, DinnerCalories 198 per serving
TUNA MAKI ROLLS RECIPE - EAT SMARTER USA
From eatsmarter.com
Cuisine Asian, JapaneseTotal Time 35 minsCategory SnackCalories 160 per serving
SUSHI - WIKIPEDIA
From en.wikipedia.org
Alternative names すし, 寿司, 鮨, 鮓Place of origin JapanMain ingredients Vinegared riceRegion or state East Asia
TUNA MAKI - WOODLAND FOODS
From woodlandfoods.com
SPICY TUNA MAKI SUSHI - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 448 per serving
SPICY TUNA MAKI - RECIPEARCADE
From recipearcade.com
Estimated Reading Time 3 minsCalories 260 per serving
- Chop the tuna fish into 1/2 thick pieces and paint a layer of mayo, hot sauce, and soy sauce. You can even chop it even smaller(nearly minced) and mix with other siracha sauce, mayo and soy sauce.
- Now place the bamboo mat over the working table with plastic wrap over it. Now place the nori sheet with the shiny side facing down over the mat.
- Spread half a cup of rice over the nori sheet with 1/2 inch margin over your side and 1 inch margin on the opposite side. Pat with small pressure by the palm of your hand. Each grain should still hold its shape when you are done. This step is crucial to achieving a well-shaped roll, so don’t rush it.
FROM SPICY 'TUNA' MAKI TO CREAMY DUMPLING AND BUTTER BEAN ...
From onegreenplanet.org
Author Julia Sloan
- Spicy “Tuna” Maki. Did you know you can make vegan “tuna” from tomatoes? As crazy as it sounds, it’s actually incredibly delicious. Slightly cooked tomato flesh soaked in a flavorful fishy marinade works miracles, especially in combination with the other flavors of sushi.
- Creamy Dumpling and Butter Bean Stew. This Creamy Dumpling and Butter Bean Stew by Maria Gureeva has an incredible amount of flavor, texture and richness.
- Carrot Cake Banana Loaf. This Carrot Cake Banana Loaf by Vicky Coates…. if you love carrot cake and love banana bread then you need this in your life for sure!!
- One Pot Pasta Arrabiata. This One Pot Pasta Arrabiata by Marie Reginato is the easiest dinner recipe, using only one pot. Perfect for a quick weeknight meal.
- Oven Roasted Tomato Bruschetta. This Oven Roasted Tomato Bruschetta by Mireille Aikman might be one of the easiest appetizers ever. All they really require is some good quality bread and the best tomatoes.
- Trail Mix Energy Bites. Enjoy trail mix in bite form with these Trail Mix Energy Bites by Kat Condon! Made from rolled oats, cooked quinoa and loaded with nuts and dried fruit, these bites are a great energizing on-the-go snack!
- Golden Couscous Bowl with Tomato Salad. This simple Golden Couscous Bowl with Tomato Salad by Medha Swaminathan combines fragrant couscous with roasted cauliflower, tofu, and a fresh tomato salad.
- Sweet Potato Brownies With Peanut Butter Swirl. Apart from being a total deliciousness, these Sweet Potato Brownies With Peanut Butter Swirl by Laine Rudolfa are wholesome and gluten-free.
10 MUST-TRY TRADITIONAL JAPANESE SUSHI ROLLS - YOUR JAPAN
From itsyourjapan.com
Estimated Reading Time 8 mins
- Tuna Sushi Roll (Tekka Maki) Tuna Sushi Roll, known as Tekka Maki in Japanese, contains only one filling and in this case, it is raw tuna. Interestingly, meat from various parts of tuna fish looks and tastes different due to the amount of fat in them.
- Cucumber Sushi Roll (Kappa Maki) Cucumber rolls are known as Kappa Maki in Japanese and they comprise of thin strips of Japanese cucumber in between seasoned rice, wrapped in nori sheets.
- Dried Gourd Sushi Roll (Kanpyo Maki) If you are hearing this for the first time, I don’t blame you because this is one of the most traditional forms of Japanese sushi rolls that you will not usually find in every American sushi restaurant.
- Eel Sushi Rolls (Unagi or Anagi) Eels, both saltwater (anagi) and freshwater (unagi) are considered as delicacies in Japan and they are used in a variety of traditional dishes including sushi.
- Tuna And Scallion Sushi Roll (Negitoro Maki) Known as Negitoro Maki in Japanese, Tuna and Scallion Roll is one of the traditional classics you can find in any authentic sushi restaurant.
- Fermented Soybean Sushi Roll (Natto Maki) If you have eaten westernized sushi rolls, you will be surprised at some of the weird traditional options available in Japan and one such delicacy is the fermented soybean roll.
- Pickled Plum And Cucumber Roll (Umekyu) If you are game for trying all the traditional Japanese sushi rolls, you must not miss this one. This dish is called Umekyu because it contains two ingredients – pickled plum (umeboshi) and cucumber (kyuri).
- Pickled Daikon Sushi Roll (Oshiko Maki) Vegetarians often live under the misconception that sushi means raw meat, which is not true. There are several varieties of fresh fruits, vegetables and pickled options used in making sushi rolls, and pickled daikon is an amazing example.
- Futomaki Sushi Rolls. This is a thick and fat sushi roll comprising of several delicious fillings, hence it is much bigger than any other sushi rolls mentioned above.
- Temaki (Hand Rolls) These are hand rolls that are folded in the shape of a cone instead of a cylinder. They comprise of less rice and the fillings are arranged diagonally over the rice, slightly protruding out of the cone.
VEGAN SPICY “TUNA” MAKI FROM KIRSTEN KAMINSKI'S THE ...
From bestofvegan.com
- To prepare the tomatoes, fill a small pot with water and bring it to a boil. Make four small cuts in the skin on the top of each tomato and place them in the pot. Boil for 40 to 60 seconds until the skin is beginning to lift off. Immediately take the pot off the heat, drain, and rinse the tomatoes with cold water to prevent further cooking. Use your hands to carefully peel off the skin. Quarter the tomatoes and use a melon or a spoon to scoop out the inner parts (seeds, liquids, etc.) until you have simple pieces of tomato left.
- To make the marinade, in a medium bowl combine the soy sauce, miso paste, oil, liquid smoke, nori and chili sauce, as well as 2 tablespoons (30 ml) of hot water. Place the tomato pieces in the marinade and stir to cover all the pieces. Place in the fridge for 1 to 2 hours, or overnight.
- To make the rolls, lay out all the prepared tomatoes and the cream cheese near your workspace. Cut the nori sheets in half. Take half a nori sheet and place it on a bamboo mat, shiny side down. Place 1⁄2 cup (100 g) of the sushi rice on the nori and evenly spread it out and press down, leaving a 1⁄2-inch (1-cm) border around the edges. You may need to wet your hands for easier handling. On the lower third of the rice, spread the cream cheese and add some tomato pieces. Use the bamboo mat to roll the sushi up from the bottom into a tight roll. Now you have a roll with rice on the inside and nori on the outside. Remove the bamboo mat and cut the roll into thick slices. Repeat with the other nori sheets. Serve with soy sauce and green onions.
SPICY TUNA MAKI SUSHI ROLL RECIPE | FOOD
From food.amerikanki.com
4.6/5 (15)Servings 40
KIWADO | ROLLS | MAKI | JAPANESE CUISINE IN EDMONTON
From kiwado.ca
Estimated Reading Time 1 min
VEGAN ‘TUNA-FREE’ MAKI ROLLS - PLANT BASED SEAFOOD ...
From seabloomfood.com
Estimated Reading Time 2 mins
FENG SUSHI’S BROWN RICE SPICY TUNA MAKI – HONEST MUM
From honestmum.com
Estimated Reading Time 5 mins
FUZION SUSHI & DELI BAR (2-100 2ND AVE S) | ORDER DELIVERY ...
From skipthedishes.com
Brand Fuzion Sushi & Deli Bar (2Nd Ave. S)Location 2-100 2nd Avenue South, Saskatoon, S7K 1K5
MAKI - MAKI TUNA ROLL CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
SPICY TEMPURA TUNA AND MAKI | FOOD, RECIPES, SUSHI RECIPES
From pinterest.ca
CALORIES IN TUNA MAKI AND NUTRITION FACTS - FATSECRET
From fatsecret.ca
TUNA TREASURE COMBO MAKI ROLLS. | FOOD, SUSHI LOVE ...
From pinterest.ca
TUNA MAKI | THE FOOD PHOTOS BLOG
From thefoodphotosblog.wordpress.com
CALORIES IN TUNA MAKI AND NUTRITION FACTS - FATSECRET
From fatsecret.com
VIEW OUR FOOD MENU - TOMI
From tomisushiandnoodlebar.com
OOMA MENU - THE MOMENT GROUP
From momentfood.com
SUSHI - SPICY TUNA MAKI CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
CALORIES IN FENG SUSHI TUNA & AVOCADO MAKI | CALORIEKING ...
From calorieking.com
CALORIES IN 1 SERVING OF TUNA MAKI AND NUTRITION FACTS
From fatsecret.ca
SPICY TUNA MAKI SUSHI | CHEFTALK
From cheftalk.com
CALORIES IN YO! SUSHI TUNA MAKI - NUTRITIONAL INFORMATION ...
From fitbit.com
SPICY TUNA MAKI ((6 PCS) – NAGOYA EXPRESS- ONLINE FOOD ...
From nagoyaexpress.ca
TUNA IN TUNA MAKI CROSSWORD CLUE ANSWERS, CROSSWORD SOLVER
From crosswordeg.com
TEKKA MAKI SUSHI: MEANING, INGREDIENTS, FLAVOR, & CALORIES ...
From thejapanesebar.com
ORDER FRIEND HOUSE SUSHI & CHINESE TAKEAWAY, BALLITO MENU ...
From ubereats.com
10 THINGS TO MAKE WITH CANNED TUNA RECIPES - FOOD.COM
SUSHI N - FINEST JAPANESE FOOD
From sushinwinnipeg.ca
EKOYA SUSHI | MENU
From ekoyasushi.ca
SUSHI ROLL (MAKI OR TEMAKI) TUNA - CALORIES CALCULATOR
From caloriescalculator.org
TUNA MAKI SUSHI ROLL NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TUNA MAKI | FOOD, RECIPES, INTERNATIONAL RECIPES
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love