Sushi - Maki

A good addition to the ingredients is braised Unagi eel or salmon*.


  • 2 cups Japanese rice

  • 1/4 cup rice vinegar

  • 1/8 cup sugar, plus 1/2 tsp sugar

  • Pinch of salt

  • 5 nori sheets

  • 1 cucumber, peeled, seeds and julienned

  • 1 carrot, shredded

  • 1 avocado*, julienned

  • 1 4-inch block pickled daikon, sliced into 1/2-inch strips

  • 1 cup fried bean curd, sliced into 1/2-inch strips

  • 2 eggs

  • 1/2 tsp mirin

  • Wasabi sauce (optional)

  • Sushi ginger (optional)


  • Prepare two cups of rice in a rice cooker or on the stove. Meanwhile, beat eggs with mirin, half teaspoon of sugar and a pinch of salt. Coat a small saute pan in cooking spray, and add the egg mixture over medium-low heat. Let eggs cook undisturbed until the bottom begins to set. Use a spatula to flip and cook other side. Once both sides are cooked, remove from heat. Once cool, cut omelet into 1/2-inch strips.

  • In a small pot, combine the rice vinegar, sesame oil and 1/8 cup sugar over medium heat. Stirring occasionally, continue cooking until sugar has dissolved. Set aside until ready to use.

  • Once the rice is finished, transfer to a bowl. Fluff with a rice paddle, and stir in the vinegar mixture. Let sit until cool enough to handle.

  • Line a sushi mat with cling film. Place nori on mat, shiny side facing down. Scoop a handful of rice onto the nori, approximately the size of a tennis ball. Spread the rice thinly across three-quarters of the nori. Use a bowl of water to moisten your hands while handling the sticky rice.

  • Next, line the center of the rice with an even line of cucumber, pickled daikon, avocado, omelet and carrot. Starting on the rice side, lift and wrap the sushi mat over the filling. Mold gently with your hands, then pull mat back. Dip a finger in water and lightly trace the nori edge. Turn and roll the mat over the rice again to seal it. Remove the mat and cling film, and let sit for a few minutes prior to cutting. Continue rolling the remaining sushi.

  • With a very sharp knife, use a gentle but firm sawing motion to cut the sushi roll. Note that it helps to wet the knife in between cuts. Plate sushi with a garnish of pickled ginger and wasabi. (Makes five rolls.)

*Apologies, we do not sell this item


Chung Wah Supermarket Ltd

Hardy Street,


L1 5JN

Tel: 0151 707 8488

Fax: 0151 707 8815

Opening Times


Chiu Wah Ltd T/A Dales of Liverpool

325 Prescot Road,


L13 3AT

Tel: 0151 220 4341

Fax: 0151 228 2145


Chung Wang Ltd

25 Townsend Street,


L5 9XY

Tel: 0151 298 2233

Fax: 0151 298 2491