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Quick Lunch: Easy to make Maki Roll recipe

Craving sushi? Why not try your hand at maki-ng some of these simple and healthy sushi rolls? What we love about maki rolls: You can play around with different toppings depending on your mood and creativity, and still get a delicious roll no matter what. Want a quick snack using your leftover rice? Get a maki roll. Want to prepare an easy meal when you’re pressed for time and don’t want to work up a sweat? Make some maki rolls. 

Did you know?

Each serving of Alchemy Fibre™ contains 3x as much fibre as brown rice and is high in prebiotic fibre. Your favourite white rice will be just as healthy as brown, giving your immunity and gut health a boost.

Ingredients:

Maki Roll Ingredients
460g rice cooked with 1 heaped tbsp. Alchemy Fibre™ Powder Blend for Rice, cooled and seasoned with rice vinegar
20 pieces sashimi-grade salmon, thinly sliced into strips
4 nori (seaweed) sheets
2 tbsp. tobiko (flying fish roe), plus more to serve
1 medium cucumber thinly sliced, about 1cm thick
1 avocado, pitted, peeled and thinly sliced, about 1cm thick

460g cooked sushi or short-grain rice, cooked with 1 heaped tbsp. (approx. 15g) Alchemy Fibre™ Powder Blend for Rice and cooled

60ml rice vinegar

4 nori (seaweed) sheets

20 pieces sashimi-grade salmon, thinly sliced into strips, about 1 inch wide

1 medium cucumber thinly sliced, about 1cm thick

1 avocado, pitted, peeled and thinly sliced, about 1cm thick

2 tbsp. tobiko (flying fish roe), plus more to serve

Soy sauce (to serve)

Wasabi (to serve)

Special equipment 

Sushi rolling mat  

Plastic cling wrap 

Instructions

1.

Season the sushi rice (cooked with Alchemy Fibre™ Powder Blend for Rice) with rice vinegar and mix until well incorporated. 

2.

Wrap the sushi rolling mat with a layer of cling coil and place it on a flat surface.  

3.

For each sushi roll, start by placing a sheet of nori on the sushi rolling mat. Wet your hands with cold water and spread rice evenly and thinly on the nori. Add enough rice to fill the nori sheet, but leave about a 1cm gap without rice on both ends (top and bottom). Wet your hands again if the rice grains start to stick. 

maki roll rice with alchemy fibre

4.

Arrange salmon slices, avocado slices and cucumber slices neatly around the centre of rice lengthwise. It’s okay if the ingredients overlap. Be careful not to overlay with too many ingredients as it would make the rolling difficult. Sprinkle on some tobiko or other rice seasoning (furikake) of choice. 

maki roll with alchemy fibre and cucumber avocado

5.

Grabbing both the nori and the mat on the side that’s closest to you, firmly squeeze and roll the maki away from yourself to form a tight roll. Seal the end with a bit of water. 

maki roll making ebiko avocado and cucumber

6.

Transfer the finished roll on a cutting board and carefully slice the roll into equal portions. Repeat steps 3 – 6 to make more sushi rolls with the remaining ingredients. 

7.

Top off with the remaining tobiko or other seasonings of choice and serve with soy sauce and wasabi. 

maki roll with alchemy fibre

And that’s it! We have to admit that the placement of the toppings and ingredients to create a perfect roll takes a bit of practice, but it’ll all be worth it in the end. One piece was definitely not enough for usGrab a piece (or more!) and get the good times rolling.  

Don’t forget to tag us on Instagram (@alchemy_foods) to share how your creations look! If you have a recipe youd like to share, tag us too and well be happy to feature it on our page. 

Tip:

Don’t overload the ingredients and other toppings as this will make it difficult to seal the roll. Your maki roll might also burst when cutting. 

Download the recipe now

Completed Maki Roll

Maki Sushi Roll

Craving sushi? Why not try your hand at maki-ng some of these simple and healthy sushi rolls? What we love about maki rolls: You can play around with different toppings depending on your mood and creativity, and still get a delicious roll no matter what. Want a quick snack using your leftover rice? Get a maki roll. Want to prepare an easy meal when you’re pressed for time and don’t want to work up a sweat? Make some maki rolls. 
Servings 4 Sushi Roll

Equipment

  • Sushi rolling mat  
  • Plastic cling wrap 

Ingredients
  

  • 460 grams Cooked sushi or short-grain rice, cooled
  • 1 tbsp Alchemy Fibre™ Powder Blend for Rice 
  • 60 ml Rice vinegar 
  • 4 Nori (seaweed) sheets 
  • 20 Sashimi-grade salmon
  • 1 Cucumber thinly sliced
  • 1 Avocado, pitted, peeled and thinly sliced
  • 2 tbsp Tobiko (flying fish roe)
  • Soy sauce
  • Wasabi

Instructions
 

  • Season the sushi rice (cooked with Alchemy Fibre™ Powder Blend for Rice) with rice vinegar and mix until well incorporated. 
  • Wrap the sushi rolling mat with a layer of cling coil and place it on a flat surface.  
  • For each sushi roll, start by placing a sheet of nori on the sushi rolling mat. Wet your hands with cold water and spread rice evenly and thinly on the nori. Add enough rice to fill the nori sheet, but leave about a 1cm gap without rice on both ends (top and bottom). Wet your hands again if the rice grains start to stick. 
  • Arrange salmon slices, avocado slices and cucumber slices neatly around the centre of rice lengthwise. It’s okay if the ingredients overlap. Be careful not to overlay with too many ingredients as it would make the rolling difficult. Sprinkle on some tobiko or other rice seasoning (furikake) of choice. 
  • Grabbing both the nori and the mat on the side that’s closest to you, firmly squeeze and roll the maki away from yourself to form a tight roll. Seal the end with a bit of water. 
  • Transfer the finished roll on a cutting board and carefully slice the roll into equal portions. Repeat steps 3 – 6 to make more sushi rolls with the remaining ingredients. 
  • Top off with the remaining tobiko or other seasonings of choice and serve with soy sauce and wasabi. 
Alchemy Foodtech

Author Alchemy Foodtech

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