Sometimes I just crave Maki Roll Sushi, but I thought it was too difficult to make so I never did it.

So I set out to make them, and you know, it was so surprisingly EASY.

And you do not need a fancy bamboo rolling mat, unless you do, and that’s just pretty cool!

I made quite a few different kinds catering to my vegan, vegetarian, meat, seafood loving family and friends.

Some of my ideas below include a crunch with the a few strands of cucumber and carrot.

Please note that for every 1 seaweed sheet, it will make 8 bite size Maki Rolls.

Please note that for every 1 cup of dry rice, when cooked, it will make enough rice for 2-3 seaweed sheets.

Some ideas for combo’s are:

Vegan and Vegetarian:

Cucumber and Carrot
Cucumber, Carrot and Avocado
Avocado and vegan cream cheese
Avocado, cucumber and mango
Sweet potato, cucumber and carrot
Sweet potato and avocado
Sweet potato, cucumber, and vegan cream cheese

Seafood:

Smoked Salmon, cucumber and carrot
Smoked Salmon and vegan cream cheese, my favourite.
Crab, cucumber and avocado
Lobster and cucumber
Shrimp, cucumber and carrot
Shrimp with lobster or crab and cucumber
Shrimp, avocado and cucumber
Scallops, cucumber and carrots
Shrimp, scallops, lobster and crab as just on their own to make an easy Maki Roll.

Meat:

Chicken, cucumber and Teriyaki
Chicken and Regular or Smoked BBQ sauce
Beef, cucumber and Teriyaki
Beef and Regular or Smoked BBQ sauce

Side Dipping Sauces:

Mayonnaise Dairy Free
Teriyaki Gluten Free
Tamari Soy Sauce Gluten Free
Coconut Amino
Wasabi for some heat
BBQ sauce Regular or Smoked Gluten Free
Spicy Mayo Recipe is really easy to make. 1/4 cup vegan mayonnaise with a few drops of your choice of hot sauce like Franks or Sriracha.

How to prepare some of your frozen ingredients ahead of time:

Frozen meats and seafood, take them out of the freezer the night before, and defrosting them in the fridge.
Frozen seafood packages can be run under cool water to defrost and used right away. If using smoked salmon, you can use them right away by leaving them out for 15 minutes as your rice is cooking. Leave them out on the counter as you are cooking your rice and they should be defrosted by then.
Cook your meats either as your rice is cooking, or the day before. Even take your left overs, so you are ready to roll when you get home for dinner.

How to start:

First cook your Rice. I used white Jasmine Rice because it is naturally sticky, whereas Sticky Rice contains Sugar. For a quick easy way to Cook your rice is in an Instant Pot which takes approximately 15 minutes in total, then allow to cool down for 10 minutes. Click here if you need a Instant Pot white Rice recipe.
While the rice is cooking and cooling it will allow you time to put all your fixings ready to roll.
Whatever mat you are going to use get that ready on you counter. I used 2 large squares of paper towels that were still connected, and they turned out perfectly fine.
When you get all of your fixings and rice ready, it takes a total of 10 minutes to roll 2 Seaweed Rolls ready to slice into Maki pieces!

Honesty, the only time I broke out in a sweat was when I was eating my Maki, and I dunked them in a little too much Wasabi. Oh my goodness wow, that’s nasal clearing. But so good that I’m going back for more!

Organic Roasted Seaweed Large Sheets or sushi Roasted Seaweed Large Sheets

You can fill the seaweed rolls with whatever you fancy! Vegan, Vegetarian and with seafood.

Seafood:
Smoked salmon which you can purchase in the frozen fish section.
Shrimp ring that is ready to eat. Just needs to be defrosted and cut into small bite sizes. Or you can take raw shrimp and quickly pan fry it for 5 minutes and let cool.
Crab or Lobster ready to eat and shredded pieces that are in the freezer section. Just needs to be defrosted.
Vegetables:
1 Carrot peeled, then use the peeler to shave or julienne them.
1 English Cucumber peeled, then use the peeler to shave or julienne them.
1 Avocado peeled and sliced
1 Cooked sweet potato and diced
Lightly sauté any kind of mushrooms and let cool.
Vegan Cream cheese
Spicy Mayo recipe is 1/4 cup vegan mayonnaise with a few drops of your choice of hot sauce like Franks or Sriracha.
Wasabi can be found in tubes.
Low sodium Soy Sauce or Low Sodium Tamari which is soy sauce gluten free. Taste is the same.
Coconut Amino is really nice as a sweet soy sauce.
Teriyaki sauce gluten free can be found in the organic section of grocery stores.

Steps to Roll the Seaweed:

Easy Maki Roll Sushi

Nutriment Health and Fitness

Do it yourself Maki Roll Sushi!

It is ridiculously easy to make and fun. The hardest part is figuring out what you would like to fill each of your Maki Sushi rolls with.

Please note:

- For every 1 seaweed sheet, it will make 8 bite size Maki Rolls.

- For every 1 cup of dry rice, when cooked, it will make enough rice for 2-3 seaweed sheets.

This recipe is Vegan, Vegetarian, Gluten Free, and Dairy Free.

NOTE: When printing this recipe, make sure to check the box instruction images, only if you would like the pictures of how to roll the seaweed.

Equipment

Instant Pot for quick and easy Rice or a Medium Pot for the stovetop boiled rice
Fine Strainer
Paper towels or bamboo rolling mat
Small bowl of water
1 cup to measure rice, and 1 cup to measure water
Sharp knife for cutting the rolls
Peeler for carrots and cucumbers
Serving trays
Chop sticks, plates and dipping bowls

Ingredients

1 cup Jasmine White Rice Sticky Rice contains sugar and Jasmine Rice is very sticky without the sugar.
1 cup Cold Filtered Water
1-2 23g packages Large sheets of Organic Sushi Nori Roasted Seaweed. I used the gimMe brand. If you can find the Sushi Seas then use any large sheets of Organic Roasted Seaweed
1 bottle Tamari low sodium which is Soy Sauce with no gluten in it. Tastes the same.
1 tube Wasabi if you like that horseradish heat

Add your own favourite Ingredients to fill and create different Maki Rolls:

1 large package Smoked Salmon sliced Defrost in fridge overnight or simply leave on the counter in it's package for 15 minutes.
1 package Crab and/or Lobster pieces dried well Allow to defrost in the package in the fridge overnight or run package under cool water.
1 package Scallops cooked and dried well Allow to defrost in the fridge over night.
1 Ring of ready to eat Shrimp defrosted and dried well If using Raw Frozen shrimp, allow to defrost and cook for only 5 minutes so it doesn't go rubbery.
1 Cooked Chicken sliced thinly
1 Cooked Beef sliced thinly
1 tub Vegan Cream Cheese
1 Carrot peeled and julienned
1 Cucumber peeled and julienned
1 Avocado peeled and sliced into small slices
Cooked sweet potato's diced
1 Mango sliced

Dipping Sauces

1 1/4 - 1/2 cup Spicy Mayo is made with 1/4 to 1/2 cup of Vegan Mayo mixed with a few drops of hot sauce like Franks or Sriracha.
1 bottle low sodium Tamari gluten free soy sauce
1 bottle Teriyaki gluten free
1 tube Wasabi
1 bottle Coconut Amino
1 bottle BBQ sauce Smoked or Regular

Instructions

Using the strainer, rinse the rice under running cool water until the water is clear.
Cook the rice in an Instant pot or in a pot of water on the stove. Once cooked, allow the rice to cool down before rolling.
Prepare all of the ingredients that you want in your rolls. And place them so you can easily reach them. Also prepare your dipping sauces.
Place 1 Seaweed sheet on a rolling mat of choice. I used 2 pieces of paper towel that was still attached to each other. Once I made 1 Maki roll, I started fresh with 2 new paper towels. Note that 1 seaweed sheet can make 8 Maki Rolls.
With wet hands, place a handful of cooled down rice in the middle of the seaweed.
Separate and spread the rice in a thin layer covering the whole sheet.
Add a thin layer of your favourite ingredients along the edge closest to you.
Grab the mat along the edge closest to you. Carefully start to roll the bottom around your ingredients, using other hand to hold the Maki roll in place. Then pull the mat away from you slightly, hold the Maki roll with the other hand and roll again until you reach the other side. Slightly squeeze the roll.
Slice the Maki roll in half with a sharp knife, holding the Maki roll in place with the other hand. This will allow you to make 3 more cuts on each side so it evenly makes 8 Maki rolls in total. Each roll is a bite size piece ready to be plated and served.
Start preparing your dips of choice. You can also combine tamari soy sauce and wasabi, if you like heat.
Get out your chopsticks you are ready to enjoy!
Store in a container in the fridge for lunch the next day.

Notes

You can fill the seaweed rolls with whatever you fancy! Vegan, Vegetarian, with meats and seafood.

Some ideas for COMBO'S are: