How to Make Makizushi | Homemade Sushi Rolls with Tuna, Natto and Cucumber

Today, we are making a very simple dinner using sashimi! I have some tuna, and we’re going to be making makizushi, tekkamaki, which is one of my favorites (the tuna roll). We’ll also do kappamaki and some avocado.

homemade makizushi

Have you ever made sushi at home before? Let me know in the comments below!

This is one of the easiest things that you can make. And it goes great with miso soup!

If you haven’t tried making miso soup before, you can find the recipe here.

 

What is makizushi?

Makizushi is a type of sushi that is rolled using nori seaweed sheets and has various fillings.

You can put a lot of things in makizushi. Tuna (tekkamaki), for example. You can also put cucumbers(kappamaki), natto (natto maki), and other types of fillings.

 

       

What is natto?

Natto is fermented soybeans.

If you’ve never seen it before, it comes like this in a little foam packet.

A lot of times, it’s frozen. You can actually make it at home if you don’t have a market near you.

You just need the natto starter, which you can get on Amazon, by the way.

It’s a little bit stinky because it’s fermented soybean, obviously.

The packets also usually come with tare, or the seasoning that you mix with natto.

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!

** Plant Based Japanese Cooking Club ** Get your free mini ecookbook to get started!

 

Tips for delicious makizushi

Fold your rice when seasoning it so you don’t squish the cooked grains together, which would not be good!

Wet your hands when handling and making the sushi rolls.

Be sure to also wet the knife you’ll be using to cut up the sushi rolls.

Always use fresh ingredients, especially if you’re using raw fish!

Use a sushi mat (makisu)!

If you don’t want to roll your sushi, an easier way to enjoy sushi is to just make a hand roll
(temakizushi) or layer a bed of sushi rice and top with fish or desired vegetables (chirashizushi).

For more flavor, add a bit of wasabi and pickled ginger (gari).

Here are some sushi variations, which we will be making today:
-add toasted sesame seeds to the cucumber roll (kappamaki)
-add finely chopped green onion to the natto roll (natto maki)
-add thinly sliced avocado, or cucumber, or kaiware daikon (daikon radish sprouts), or shiso leaves to the tuna roll.

You can even include all of them! (but it might be a really fat sushi roll)

Print Recipe
how to make makizushi | homemade sushi rolls with tuna, natto and cucumber (kappamaki) BigOven - Save recipe or add to grocery list Yum
Makizushi is a type of sushi that is rolled using nori seaweed sheets and has various fillings.
homemade makizushi tuna
Servings
Ingredients
For the sushi rice:
Servings
Ingredients
For the sushi rice:
homemade makizushi tuna
Instructions
For the sushi rice:
  1. Add kombu when you’re cooking your rice for extra umami flavor (optional).
  2. Refer to your sushi rice vinegar instructions for the rice to vinegar ratio (mine was 5 tbsp sushi vinegar for 2 cups of uncooked rice).
  3. Gently fold the sushi vinegar into the rice. (Do it gently so you don’t squish the cooked rice).
  4. Add salt or sugar if preferred (optional).
  5. Set aside.
Preparing the nori sheets and sushi rice:
  1. Cut the nori sheets into half.
  2. Place one sheet on top of the makisu (or sushi mat).
  3. Spread a thin layer of sushi rice on top of the nori sheet.
    homemade makizushi procedure
  4. Smear wasabi on top of the rice (optional).
  5. Repeat this procedure as many times as you need.
Preparing the filling- Tuna (Tekkamaki):
  1. Cut the tuna into long, thin strips (about ¼ - ½-inch thick).
    homemade makizushi Ingredients
  2. Place a strip of sliced tuna on top of the rice.
  3. Place shiso leaves on top of rice and tuna (optional).
  4. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
  5. Using a wet, sharp knife, cut up the tuna maki rolls into smaller parts like so:
Kappamaki (cucumber maki):
  1. Cut the cucumbers into long, thin strips.
  2. Place sliced cucumbers on top of the rice.
    homemade makizushi cucumber
  3. You can sprinkle some toasted sesame seeds on top of the rice, but it’s optional.
  4. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
  5. Using a wet, sharp knife, cut up the sushi rolls.
For the natto-onion mixture
  1. Empty the 3 natto packets into a bowl
  2. Add in the tare(the seasoning that comes with the natto) Note: If your natto packets don’t come with tare, just use regular soy sauce.
    homemade makizushi natto
  3. Add in some finely-chopped green onion (the amount depends on your preference).
  4. Mix together.
  5. Smear the natto-onion mixture on top of the rice
  6. Using the makisu (sushi mat), gently, but firmly roll up the sheet until it looks like a tube.
  7. Using a wet, sharp knife, cut up the sushi rolls.
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!

** Plant Based Japanese Cooking Club ** Get your free mini ecookbook to get started!

 

Leave a Reply

Your email address will not be published. Required fields are marked *