Flavorful Snack For Weight Loss

How to Make Maki Sushi

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How to Make Maki Sushi
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Health Score:
74 / 100
1 hr 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein26 g(27 %)
Fat9 g(8 %)
Carbohydrates76 g(51 %)
Sugar added7 g(28 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.6 μg(13 %)
Vitamin E2.6 mg(22 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.5 mg(36 %)
Folate81 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C6 mg(6 %)
Potassium495 mg(12 %)
Calcium93 mg(9 %)
Magnesium106 mg(35 %)
Iron2.2 mg(15 %)
Iodine60 μg(30 %)
Zinc2.4 mg(30 %)
Saturated fatty acids2.3 g
Uric acid187 mg
Cholesterol82 mg
Complete sugar10 g


18 ozs Sushi rice
3 ozs Cucumber
3 Tbsps Rice vinegar
2 Tbsps sugar
1 sm piece Kombu seaweed
6 ozs Salmon
6 ozs Tuna steak
4 medium shrimp (precooked)
4 Nori seaweed
2 tsps Wasabi
3 Tbsps pickled ginger
soy sauce (for serving)
How healthy are the main ingredients?
SalmonCucumbersugargingersaltsoy sauce

Preparation steps


Rinse sushi rice in a sieve until the water runs clear. Drain rice, then bring to a boil with 1/2 liter (approximately 2 cups) of water in a saucepan. Cook over low heat for about 25 minutes. Remove from heat and let stand, covered with a kitchen towel.


Halve cucumber lengthwise, remove seeds and cut 1 cm (approximately1/2 inch) strips lengthwise. For the rice seasoning, boil together vinegar, sugar, 1 teaspoon salt and kombu and then strain. Pour cooked rice into a bowl and fold carefully with the marinade. Cut fish fillets for Nori Maki Sushi into thin strips. Lay a nori sheet on the bamboo mat and using moistened fingers, spread rice about 1/2 cm (approximately 1/4 inch) thick on the lower third of the sheet. In the middle of the rice, make a small groove and press lightly with wasabi. Place cucumber and salmon or tuna strips in the groove. Using the mat, roll up as tightly as possible. Remove the mat. Cut roll with a sharp, wet knife into about 3 cm (approximately 1 inch) pieces. Arrange the pieces on a plate and serve with wasabi, pickled ginger and soy sauce