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Basic rolled sushi (makizushi)
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Learn to roll sushi like a pro for a tasty Japanese treat.
Ingredients:
  • 120g piece fresh sashimi-grade tuna
  • 800g daikon radish
  • 1 long Lebanese cucumber
  • 1/2 small red capsicum, deseeded, membrane removed, cut into 5mm thick strips
  • 1 tsp wasabi
  • 40.00 ml sushi vinegar
  • 3 sheets sushi nori (roasted seaweed)
  • Soy sauce, to serve
  • Drained pickled ginger, to serve
  • Extra wasabi (optional), to serve
  • 430g (2 cups) sushi rice
  • 500ml (2 cups) water
  • 80ml (1/3 cup) sushi vinegar
Instructions:
  • Prepare the rice by rinsing it under cold running water in a sieve for 2-3 minutes until clear. Drain in the sieve for 1 hour. Use Australian Sunrice Koshihikari sushi rice or medium/short-grain rice. Cook the rice in a large saucepan with water over high heat until boiling. Reduce heat, cover, and cook for 15 minutes. Let it sit covered for an additional 10 minutes. Finish by covering with a tea towel for 10 minutes to absorb moisture. Rice should be sticky but not gluggy when ready.
  • Transfer the rice to a large non-aluminium dish. Drizzle with sushi vinegar and gently fold it through using a spatula. Lift and turn the rice to separate the grains. Use a fan to cool the rice for about 10 minutes or until at room temperature. Cover with a damp muslin to keep it moist if making ahead. Cover with plastic wrap if storing for more than 30 minutes.
  • Ensure the sashimi-grade fish is fresh, moist, and has a pleasant sea smell. Slice the tuna into long, 1cm-thick strips and chill in the fridge. Cut the daikon into strips and soak some in cold water to chill. Remove the cucumber seeds, cut into strips, and place on a tray with capsicum. Keep any leftover daikon, cucumber, and wasabi for later use. Prepare vinegared water for handling rice. Place a sheet of nori on a bamboo mat, spread rice evenly, leaving a strip free of rice at one end. Add a line of wasabi, top with tuna, cucumber, daikon, and capsicum strips.Overlap the fillings across the rice following the wasabi line.
  • Gently lift the edge of the bamboo mat closest to you with your thumbs and forefingers. Use your other fingers to secure the fillings in place while rolling the mat over to wrap the fillings in the rice.
  • Gently roll the sushi mat to create a tight roll, then adjust the shape to your preference. Use the mat to gently tighten the roll without pressing too firmly. You can keep the round shape or press lightly with two fingers for a square shape. Unroll the mat and moisten your hands with vinegared water to tuck in any stray rice. Wrap in plastic wrap and repeat for the remaining rolls. Enjoy the sushi immediately for the best taste and texture or store at room temperature for up to 1 hour. Avoid refrigeration to prevent the rice from drying out.
  • To serve, dampen a cloth and squeeze out excess water. Unwrap 1 sushi roll, dampen a knife in vinegared water, and cut the roll in half. Wipe the knife with the cloth. Continue cutting each half in half until you have 8 slices, wiping and dampening the knife after each cut. Arrange on plates and repeat with remaining rolls. Drain the chilled daikon radish and garnish the plates. Serve with soy sauce, pickled ginger, and extra wasabi. Enjoy!

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