Maki (tatar Style Sushi Rolls)

Maki is a traditional Tatar dish that features sushi-style rolls filled with a variety of ingredients. These Tatar-style sushi rolls are a delicious and unique addition to any sushi lover's repertoire.

Maki (tatar Style Sushi Rolls)

Ingredients

  • 1 cup sushi rice
  • 1 1/4 cups water
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 nori seaweed sheets
  • 1/2 cucumber, julienned
  • 1/2 avocado, sliced
  • 8 ounces imitation crab, shredded
  • Wasabi and soy sauce for serving

Instructions

  1. Rinse the sushi rice in a strainer until the water runs clear. Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes.
  2. In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar has dissolved. Cool the mixture to room temperature.
  3. Transfer the rice to a large wooden or glass bowl and fold in the vinegar mixture. Allow the rice to cool to room temperature.
  4. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1/2-inch border at the top. Arrange the cucumber, avocado, and imitation crab in the center of the rice.
  5. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped roll. Press the mat firmly with both hands, then remove the roll. Cut each roll into 6 pieces using a sharp knife.
  6. Serve the maki rolls with wasabi and soy sauce for dipping.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Bamboo sushi mat Sharp knife

Tools

Large wooden or glass bowl Small saucepan

Serving suggestions

Serve the maki rolls with pickled ginger and a side of miso soup for a complete Tatar-style sushi experience.

Tips & tricks

For best results, use a sharp knife to cut the maki rolls and wet the blade between cuts to prevent sticking.

Cost

$15