Welcome to the delightful world of homemade sushi! Sushi Maki, or rolled sushi, is one of the most iconic and beloved forms of sushi around the globe. While it might seem intimidating, making these beautiful rolls at home is a surprisingly fun and rewarding experience. This recipe for Sushi Maki with Red Fish is a classic combination of savory salted salmon, creamy cheese, and fresh rice, all wrapped in a sheet of nori. It's the perfect starting point for any aspiring sushi chef. Let's roll up our sleeves and create something delicious together!
Sushi maki with red fish
Ingredients for Sushi Maki with Red Fish
- 4 sheets of nori (dried seaweed)
- 200 g short-grain sushi rice
- 130 g salted red fish (like salmon or trout)
- 100 g Philadelphia cream cheese
- 35 g wasabi (Japanese horseradish paste)
- 20 g green onions (scallions)
- 30 ml rice vinegar
How to Make Sushi Maki with Red Fish
Prepare the rice. Measure the required amount, place it in a saucepan, and cover with cold water. Let the rice soak for 10-15 minutes, then rinse it several times. Once the water runs completely clear, it’s ready to be cooked.
Soaking and boiling the rice
So, place the rinsed rice in a saucepan, add 200 ml of clean cold water, and bring to a boil. After it starts boiling, cover with a lid and reduce the heat. Cook for 12 minutes, then remove from the heat, pour in the rice vinegar, and cover the saucepan with a towel.
Once the rice has completely cooled, you can continue making the sushi.
Laying out the nori sheet
Take a bamboo mat (makisu) and place a nori sheet (dried seaweed) on it, shiny side down.
Spreading rice on the nori sheet
In a small bowl, mix cold boiled water with a little vinegar. Moisten your hands with this solution and place a small portion of rice on the nori, spreading it in a thin layer. Leave about 1 centimeter of the long edge of the sheet uncovered. The thickness of the rice layer will determine the size of the rolls; in my opinion, the thinner the layer, the tastier and more elegant the final product.
Placing red fish on the rice
Cut a strip of salted red fish about 1 centimeter thick. Lightly salted pink salmon, salmon, or trout will work well.
Place the piece of fish on the very edge of the sheet.
Spreading the wasabi
Spread about a teaspoon of wasabi (Japanese horseradish paste) in a thin layer on the rice next to the fish.
Adding a strip of Philadelphia cream cheese
Now add a thin strip of Philadelphia cream cheese. You can press it right up against the fish.
Adding green onion feathers
Cut a few green onion scallions and add them to the roll.
Rolling a tight roll
Using the mat, roll it up tightly. You can slightly moisten the free edge of the seaweed with the vinegar water to help it stick better. Place the rolled sushi in the refrigerator for 30 minutes.
Trimming the edges of the roll with a sharp, wet knife
Moisten a sharp knife with cold water and trim the ends of the rolls.
Slicing the rolls
Cut each roll in half, then cut each piece in half again, and finally slice each portion into individual pieces (by halving them).
I recommend wiping the knife and moistening it with water before each cut to ensure the slices are clean and beautiful.
Serving the sliced sushi immediately
Place the sushi maki on a platter and serve immediately. This is not an appetizer that can be stored; like a fresh vegetable salad, it should be eaten right away.
Sushi maki with red fish
Congratulations on making your very own Sushi Maki! The best way to enjoy them is fresh, served with a side of soy sauce for dipping, a bit of pickled ginger to cleanse the palate, and an extra dab of wasabi if you like it spicy. Making sushi at home opens up a world of creativity—feel free to experiment with other fillings like avocado, cucumber, or tempura shrimp. Sharing a platter of homemade sushi is a wonderful way to connect with friends and family. We hope this recipe inspires you to explore more of the art of Japanese cuisine. Enjoy your meal!
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