Tojo's Sushi Maki Recipe

Chef Tojo Shares his Sushi Maki Sushi Roll Recipe. Do it Yourself!

© Cindy McGlynn

Jan 30, 2007

Vancouver Chef Tojo was good enough to share his Tojo Maki Roll recipe and a great big hint -- it's all about the rice. Start out by making perfect sushi rice and you'll have a much better chance of ending up with a nice sushi roll. How does Tojo know? He's been rolling sushi before you were even thought of... well, for a long time anyway! Tojo's Vancouver restaurant is legendary. Read more about the man behind the fish behind the (original and on-going) west-coast sushi craze.

Tojo Maki Recipe

Ingredients:

• Prepared sushi rice
• nori
• wasabi
• crabmeat (or tinned tuna, boiled shrimps, canned salmon or seasonal vegetables)
• avacado
• ground white sesame seeds

Method:

1. Cover both sides of a bamboo rolling mat with plastic wrap.
2. Cut one large rectangular sheet of nori (seaweed) in half. Place half-sheet, shiny side down, on bamboo mat.
3. With dampened fingers, spread prepared sushi rice in even layer over nori, handling lightly.
4. Flip nori sheet over so the rice is facing down on the mat and the nori facing up.
5. Spread a thin band of wasabi and mayonnaise across center of nori.
6. Cover wasabi with crabmeat (or canned tuna, boiled shrimps, canned salmon or seasonal vegetables) and avocado.
7. Roll by grasping mat by front edge, rolling firmly to enclose ingredients in centre. Roll again to enclose completely.
8. Cut roll into six even pieces. Sprinkle tops with ground white sesame seeds and serve.

Originally published in The Globe and Mail

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