Sushi Nigiri, Maki & Inari: Popular Homemade Sushi Trio

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• 3 cups Japanese rice (sushi rice)
• 3.3 cups water for cooking the rice
• 6 tbsp rice vinegar
• 3 tbsp granulated sugar
• 1.5 tsp salt
• 6 sheets sheets of nori
• 8 pieces ready-to-use halal sweet fried tofu skin (aburaage)
• 200 grams fresh sashimi-grade halal salmon
• 150 grams fresh sashimi-grade halal tuna
• 150 grams halal crab stick (kani)
• 3 eggs
• 1 whole Japanese cucumber, cut into long sticks
• 1 whole ripe avocado, thinly sliced
• 1 whole carrot, cut into thin sticks
• 4 tbsp Japanese mayonnaise (halal Kewpie)
• 2 tsp wasabi powder or paste
• 100 ml soy sauce (shoyu)
• 50 grams pickled ginger (gari)
• 2 tbsp toasted white sesame seeds
• 2 tbsp vegetable oil for coating hands
• 2 tbsp granulated sugar for the aburaage marinade
• 3 tbsp soy sauce for the aburaage marinade
• 150 ml water for the aburaage marinade

👩‍🍳 Instructions

1. 1 Wash the sushi rice until the rinse water runs clear, then cook it in a rice cooker using the specified amount of water until perfectly cooked and tender.
2. 2 While waiting, mix the rice vinegar, sugar, and salt in a small bowl, stirring until fully dissolved to make sushizu (sushi vinegar seasoning).
3. 3 Once the rice is cooked, transfer it to a wide container (a hangiri or a wooden/glass bowl), pour the sushizu over evenly while fanning and gently folding with a wooden spoon so the rice becomes glossy and doesn't turn mushy. Cover with a damp cloth and set aside until it reaches room temperature.
4. 4 For the Inari: simmer the aburaage in a mixture of water, soy sauce, and sugar for 5-7 minutes until the flavor soaks in and the pieces puff up slightly, then remove, drain, and let cool.
5. 5 Carefully open the middle of each aburaage piece to form a pocket, fill with sushi rice to taste using hands moistened with diluted vinegar water, pack it in lightly, then neaten the shape. Sprinkle a little sesame seed on top.
6. 6 For the Nigiri: moisten your hands with a mixture of water and a little vinegar, take a small handful of rice (about 20 grams), and shape it into a firm oval by pressing gently with your fingers.
7. 7 Spread a little wasabi on top of the rice, then place a thin slice of salmon or tuna on top, pressing gently so it sticks and curves slightly to follow the shape of the rice.
8. 8 For the Maki: make a thin omelet and cut it lengthwise into strips for the tamago filling. Place a sheet of nori on the makisu (bamboo mat), shiny side facing down.
9. 9 Spread a thin layer of sushi rice over the nori, leaving about a 2 cm (¾ inch) strip bare at the top, and sprinkle a light layer of sesame seeds over the rice if you prefer the uramaki style (rice on the outside).
10. 10 Arrange the filling in the center: crab stick, cucumber, avocado, carrot, and tamago, then add a little Japanese mayonnaise on top.
11. 11 Roll it up using the makisu with firm, even pressure from bottom to top until it forms a tight cylinder, sealing the edge of the nori with a bit of water.
12. 12 Let the maki roll rest for a moment, then slice it with a sharp knife, wetting the blade each time you cut for clean slices, yielding about 6-8 pieces per roll.
13. 13 Arrange the Nigiri, Maki, and Inari on a serving plate, complete with pickled ginger, wasabi, and soy sauce for dipping. The sushi is ready to enjoy while fresh.

💡 Tips

📊 Nutrition Facts / serving

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