Maki Sushi

It is easy-peasy to make your own maki sushi - definitely easier than you think! Use salmon, halibut and prawns to create many interesting flavors. Add a little bit of imagination for even more exciting varieties. 

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  • Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.

  • Cool the marinade before use.

  • Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.

  • Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.

  • Set the rice to cool in room temperature.

  • Cut the salmon, mango and vegetables in strips, approx. 1 cm thick.

  • Remove one fourth of the long side of the nori sheet.

  • Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.

  • Place a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Avoid spreading the rice all the way to the top edge, approx. 3 cm.

  • Lay salmon, mango and vegetables along the bottom edge of the sheet.

  • Use the mat to roll the maki almost all the way. Spread a little water on the upper edge and roll over.

  • Cut each roll in two, then in two and two until you have 8 pieces.

Serve the sushi with soy sauce, wasabi and pickled ginger.