Makizushi, or sushi roll, is a traditional Japanese dish that dates back centuries. Its history dates back to the early 18th century, when sushi began to evolve into different shapes and preparation styles.

One of the earliest forms of makizushi was "futomaki," which consisted of vinegared rice, raw fish, and vegetables wrapped in a sheet of nori seaweed. This method preserved the ingredients and made them easy to transport.

Over time, many variations of makizushi have emerged, each with its own unique ingredients and preparation techniques. Today, makizushi has become one of the most popular forms of sushi worldwide, with a wide variety of toppings and styles available. It is often enjoyed as a light meal or snack, and its versatility makes it a popular choice in Japanese and international restaurants.

Maki Avocado Eel

Ingredients (for 2 people)

1. Prepare the vinegared rice: Stir the rice vinegar into the hot rice.
2. Prepare the fish: If you don't have any sauce, use Kabayaki sauce and grill the fish. You can also opt for teriyaki chicken (grill the chicken in a pan and coat it with kabayaki sauce). Cut into strips to fit the size of the maki sushi.
3. Marinate the fish: Add the Kabayaki sauce to the fish, grill it, then cut into strips suitable for the size of the maki sushi.
4. Cut the avocado into strips.
5. Prepare the maki sushi: Place a sheet of grilled seaweed on a bamboo mat and spread the sushi rice on it. Add the topping (you can also add mayonnaise if you like) and roll.
6. Cut the maki sushi into easy-to-eat pieces and serve with Kabayaki sauce.

Chicken Katsu Maki

Ingredients (for 2 people)

1. Sauce preparation: Mix plum paste (umeboshi) with tonkatsu sauce in a container.
2. Chicken and Rice Preparation: Dip the chicken katsu in the sauce, then mix the white sesame seeds with the sushi rice.
3. Making the maki:
   • Place a sheet of toasted nori on a bamboo mat (makisu). Spread half of the sushi rice evenly over three-quarters of the sheet, forming a wall about 2 cm high at the opposite edge.
   • Leave a space of 5 to 6 cm in front of the sushi rice, then place the chicken katsu wrapped in mizuna (leafy greens), pickled ginger (beni shoga), cheese and lettuce.
   • Wrap tightly from the nearest side to the other side, making sure the filling does not come undone.
   • After the first turn, press firmly, then continue rolling until the edge of the nori sheet is firmly fixed.
   • Leave the roll wrapped in the bamboo mat for a while to stabilize the shape, then cut it to the desired width.
   • Repeat to make a second roll.