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Maki and nigiri sushi are two fundamental sushi styles made at home using nori sheets, seasoned rice, and fresh toppings, with maki requiring rolling technique and nigiri using hand-pressing.
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To make maki rolls, lay a piece of nori with the shiny side down on a rolling mat and spread the sushi rice over it. Leave half an inch of strip uncovered at the top and bottom.
Place the desired filling down the uncovered nori on the edge closest to you. Using the mat, start to roll the sushi tightly. Start from the side nearest to you and roll the sushi away from you.
When the sushi is rolled, use the rolling mat to squeeze the sushi so it doesn't unroll when you cut it.
Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi.
To make nigiri, hold the top ingredient in your left hand by lightly pinching it. Simultaneously, form a ball of sushi rice with your right hand, but keep it quite loose.
Rub wasabi on your index finger and onto the ingredient and then place the sushi rice onto the top ingredient. With your right index finger and thumb, set the length of the sushi rice and with your left thumb press on the centre of the sushi rice to make a dimple.
Slice off any dark areas in the fish (these can be blood vessels and are best avoided).
Use a very sharp knife to slice the fish along the grain in a motion downward towards you. Avoid sawing the fish. Cut the fish into bite size pieces about ¼ to ½ inch wide and 1 inch to 1½ inch long.
Garnish with wasabi and pickled ginger.
Store finished maki and nigiri in an airtight container in the refrigerator for up to 24 hours; consume fresh for best nori crispness and rice texture.
bamboo sushi mat · sushi knife or very sharp knife
Maki is sushi rolled in nori (seaweed) with fillings inside, while nigiri is a mound of sushi rice topped with fresh fish or other ingredients, pressed by hand.
Keep your bamboo mat and hands slightly damp, use even pressure while rolling, and ensure the nori is placed shiny-side down on the mat.
Yes, prepare sushi rice a few hours in advance and keep it at room temperature covered with a damp cloth to maintain texture and moisture.
Use cooked shrimp, smoked salmon, or additional avocado and cucumber for vegetarian maki rolls.
Refrigerate in an airtight container for up to 24 hours; nigiri and maki are best consumed fresh but can be eaten cold the next day.
