Name: Smoked Mackerel Maki Rolls Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 150g sushi rice; 2 tsp rice wine vinegar; 1 red chilli, deseeded and cut into matchsticks; ½ carrot, peeled and cut into matchsticks; ¼ cucumber, cut into matchsticks; 100g smoked mackerel, skin removed, torn into small pieces; 4 nori sheets; Soy sauce, for dipping

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Introduction

Smoked mackerel maki rolls offer a delightful twist on traditional sushi, combining smoky fish with fresh, crisp vegetables. This easy-to-make recipe is perfect for a light meal or impressive appetizer. With just a few simple ingredients, you can create delicious homemade maki rolls that everyone will enjoy.

The image shows a green tray filled with eight pieces of sushi rolls, each with white rice surrounding colorful fillings of red, orange, and light brown, wrapped in dark seaweed. One sushi roll is outside the tray, placed near a small white plate with some dark soy sauce. A pair of white chopsticks with a colorful patterned wrapper rests next to the tray on a white marbled surface. A woman's hand is not visible, but the chopsticks are ready to be picked up. The overall setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g sushi rice
2 tsp rice wine vinegar
4 nori sheets
1 red chilli, deseeded and cut into matchsticks
½ carrot, peeled and cut into matchsticks
¼ cucumber, cut into matchsticks
100g smoked mackerel, skin removed, torn into small pieces
Soy sauce, for dipping

Instructions

Step 1: Place the sushi rice in a small bowl and cover with cold water. Massage the grains gently with your hands to remove excess starch. Drain and repeat this rinsing process until the water runs clear.
Step 2: Transfer the rice to a small saucepan with a tight-fitting lid. Add enough cold water to cover the rice by about 2.5cm. Cover with the lid and simmer over medium heat for 10 minutes. Remove from heat and let it stand, covered, for 15 minutes.
Step 3: Stir the rice wine vinegar into the cooked rice, then spread the rice out to cool completely.
Step 4: Fill a small bowl with cold water. Place a sushi mat on a clean surface and lay one nori sheet shiny-side down on the mat. Wet your fingers and spread a quarter of the rice evenly over the nori, leaving a 1cm border at the top edge.
Step 5: Arrange a quarter of the chilli and carrot in a line along the bottom of the rice. Place a quarter of the cucumber and smoked mackerel in a line along the center of the rice.
Step 6: Lightly dampen the top border of the nori with water to help seal the roll. Fold the bottom edge of the seaweed over the filling, then use the sushi mat to roll it up tightly. Repeat the process to make four rolls.
Step 7: Using a sharp serrated knife, cut each roll into eight pieces. Serve immediately with soy sauce for dipping.

Tips & Variations

For extra flavor, brush the nori with a little toasted sesame oil before spreading the rice.
Swap smoked mackerel for smoked salmon or cooked crab meat if preferred.
If you don’t have a sushi mat, use a clean tea towel to help roll the maki tightly.
Add a little wasabi or pickled ginger on the side for an authentic sushi experience.

Storage

These maki rolls are best enjoyed fresh on the day they are made. If you need to store them, wrap tightly in cling film and keep refrigerated for up to 24 hours. Allow them to come to room temperature briefly before serving. Avoid freezing, as the texture of the rice and fish will suffer.

How to Serve

The image shows a green plastic tray filled with ten pieces of sushi rolls arranged in two groups, each sushi piece wrapped in dark seaweed with white rice inside, filled with small pieces of orange carrot and brown mushroom or tofu. A single sushi roll lies outside the tray on a white marbled surface. To the right of the tray, disposable chopsticks in a colorful geometric patterned wrapper rest on the surface. Below the tray, a small white scalloped dish holds dark soy sauce with a little spoon inside. The whole scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is short-grain and sticky, which helps the rolls hold together. Using regular long-grain rice won’t give the same texture and may cause your rolls to fall apart.

Do I need a special sushi mat to roll maki?

A sushi mat makes rolling easier and helps achieve a tight roll, but you can use a clean tea towel or even roll carefully by hand if you don’t have one.