Make Maki Sushi with Cling Wrap

Make Maki Sushi with Cling Wrap

These hoso-maki are small enough for kids, too! Here's how we make them at my house.

Ingredients: 8 servings

For the sushi rice:
2 rice cooker cups' worth (360 ml)
Toasted nori seaweed
4 whole sheets
Usuyaki tamago (thinly cooked Japanese omelette)
1 egg
Carrot, spinach, cheese, imitation crab stick
as desired
to taste


1. Cut each square of nori seaweed in half (across horizontally).
2. Position a thin layer of rice on a sheet of cling wrap, in the shape of a rectangular. The rectangle should be the same length as the nori, but a little shorter in height. (This is so you'll be able to wrap the roll with the nori, with a little bit of nori left over at the end, just to be safe.)
3. Position your sliced fillings in the middle of the rectangle of rice. (Here, I used julienned carrots, boiled spinach, and thin slices of cheese.)
4. Gently pull up both sides (top and bottom) of the cling wrap, and let the ends of the rice meet. You should try to hold the cling wrap as close as you can to the rice.
5. Make sure you fold in the right and left edges of the cling wrap. The length of your roll of rice should be close to the length of the sheet of nori.
6. Adjust the cling wrap so it sticks tightly around your maki. Shape your maki by rolling it gently with your hands. You can even give it a gentle squeeze or two to make sure it's neatly shaped.
7. When you're done shaping the rice, unwrap it, and roll it onto your prepared sheet of seaweed. Wrap the sheet of seaweed around, and you're all done.

Story Behind this Recipe

I wanted to make thin maki at home to make it easier for my kid to eat with his hands.