Recipe: California Maki



  • cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water)
  • ground white pepper
  • mirin (Japanese rice wine)
  • bowl of water
  • nori (seaweed) sheets, cut in half
  • wasabi
  • Japanese mayonnaise
  • ripe mango slices
  • cucumber slices
  • crab sticks
  • fish roe
  • bamboo sushi mat

Make the vinegared rice: Season the cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a fork, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker too. 
Sushi tips
To make maki:  Lay nori on sushi mat, shiny side down, followed by layer of rice. Spread wasabi, then top with fresh salmon or tuna and Japanese mayonnaise. Roll and seal. Slice into 1-inch rounds.



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