Makizushi (Maki Roll)
Prepared sushi rice, nori sheets and cucumber come together in this dish — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm filling or sashimi-grade filling, sashimi-grade filling from the ingredient list, so we make no dietary claim for this recipe.
Contains: Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the cucumber and avocado into thin matchsticks, and slice your chosen filling into long even strips; if using raw fish, keep it well chilled and only use sashimi-grade seafood.
- Lay a bamboo rolling mat on the work surface and place one nori sheet shiny-side down with the long edge facing you.
- Dampen your hands with a little water, then spread about three-quarters of a cup of sushi rice evenly over the nori, leaving a 2 cm clear border along the top edge.
- Smear a light streak of wasabi across the centre of the rice, then arrange a line of cucumber, avocado and filling neatly across the width.
- Lift the edge of the mat closest to you and roll it forward over the filling, tucking firmly and pressing as you go to form a tight, even cylinder, then seal the bare nori edge with a dab of water.
- Transfer the roll to a board and, using a sharp knife wiped clean and slightly damp between cuts, slice into 6 to 8 even pieces.
- Repeat with the remaining nori and filling, sprinkle the rolls with toasted sesame seeds, and serve with soy sauce and extra wasabi on the side.
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Makizushi (Maki Roll) take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Makizushi (Maki Roll) suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Makizushi (Maki Roll) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Kanpyō-maki 001.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.