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.
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
- 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.
- 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.
- Transfer the rice to a large wooden or glass bowl and fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 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.
- 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.
- 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