Makizushi (Norimaki/Sushi Roll)

Sushi is not only about taste, a lot of it is in its presentation too. When you’re starting out it can be a bit challenging and downright messy! The rolling technique (yes there is a technique) takes a while to get used to. But don’t be disheartened. Keep practicing because practice definitely makes perfect. Even though I made the sushi rice using the stove top method, I realize it’s time for me to finally get myself a rice cooker for that perfect no fail sushi rice every time @sarchakra

PREP TIME: 30 mins

COOK TIME: 25 mins



  • Salmon (marinated) see below
  • Dipping Sauce 1 (see below)
  • Dipping Sauce 2 (see below)
  • Sushi rice 1 cup
  • Rice vinegar 1 tbsp
  • Sugar 1 tbsp
  • Toasted sesame oil 1 tbsp
  • Salt to taste
  • Organic sushi nori seaweed sheets
  • White Sesame seeds for garnish
  • Mini cucumbers 1, thinly sliced
  • Black sesame seeds for garnish
  • Furikake for garnish
  • Green onions for garnish
  • Bamboo sushi mat

Marinating the Salmon

  • Salmon cut into small pieces
  • Sesame seeds 2 tsp
  • Green onions 2 tbsp, chopped
  • Sriracha 1 tbsp
  • Grape seed oil 2 tbsp
  • Dijon mustard 1 tsp
  • Rice vinegar 1 tbsp
  • Mayonnaise 1 tbsp
  • Soy Sauce 1 tbsp
  • Toasted sesame oil 2 tsp
  • Sugar 2 tsp
  • Salt to taste


  • Combine all the ingredients except salmon.
  • Marinate the salmon with the mixture. Keep aside.

Cooking the Rice

  • Rinse the rice under the water for a couple of minutes till the water is no longer cloudy.
  • Add rice and 1 ¼ cup of water. Let it come to a simmer. Cover and cook for 17-18 mins.
  • Keep it covered for 10 mins before studying and fluffing the rice.
  • Add rice vinegar, toasted sesame oil, sugar and salt to the rice and stir to combine.

Dipping Sauce 1

  • Fish sauce 2 tbsp
  • Rice vinegar 2 tbsp
  • Sugar 4 tbsp
  • Water 8 tbsp
  • Garlic 1 tbsp, chopped
  • Thai chilies 3, chopped

Mix all the ingredients together. Keep aside.

Dipping Sauce 2

  • Soy sauce 4 tbsp
  • Sriracha 1 tbsp
  • Toasted sesame oil 1 tbsp
  • Garlic 2 tsp, freshly chopped
  • Thai chili 2, chopped thinly
  • Green onion chopped
  • Sesame seeds a little

Mix all ingredients in a bowl.

To roll the sushi

  • Rice vinegar 1 tbsp
  • Water 1 tbsp

Mix the water and rice vinegar. You will need to dip your finger into the mixture while spreading the rice on to the rolling mat.


  • In a rolling mat place a sheet of nori with the shiny side down.
  • Spread the sushi rice on the nori. Use the water and rice vinegar mixture to spread the rice so it does not stick to your hand.
  • Cover ¾ of the sheet with rice into a thin layer. Leave around the edges as you will need that to seal the food in.
  • Lay a thin layer of thinly sliced cucumber and then a layer of the salmon mixture on top of the rice.
  • Now it is time to roll the sushi. Follow the steps of roll, squeeze and repeat. Using the tips of your fingers of both hands to keep the ingredients in place, use the thumb to roll the bamboo to a tight roll.
  • Use a sharp knife to cut the sushi roll.
  • Sprinkle furikaki, chopped mini cucumbers and some white and black sesame seeds.
  • Serve with Dipping Sauce 1 and 2.


For fresh salmon to be considered sashimi grade, it has to meet a strict criteria. It is parasite free and it qualifies as ready to eat raw. Once the package is opened, sashimi must be consumed on the day.

Fish used for sushi should be smooth and firm to the touch, not slimy. Interestingly, the fish should NOT have a fishy smell.

Freeze any leftover unused salmon to prepare cooked salmon dish as you would otherwise do with regular salmon.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!


Makizushi (Sushi Roll)

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