Essay Week Snack: Maki

During the deadline weeks, I’m currently making a lot of Japanese/Chinese/Korean inspired snacks, including gyosa.

Image 11-11-14 at 6.38 PM

Possibly because I went to the asian supermarket in Dundee a couple of weeks ago, though I’ve also discovered that Morrisons sells Sushi meal kits (for maki) with bamboo mats in them. Maki are wonderful cold snacks to have beside you when writing an essay. They too can be made in bulk and don’t take that long.


  • 100-130g Sushi rice
  • 10ml Rice vinegar
  • Seaweed sheets
  • soy sauce
  • wasabi
  • (any other ingredients you’d like to add for filling)
  • finely sliced duck breast
  • hoi sin sauce
  • plum sauce

Preparation (you will need a bamboo mat):

  1. Cook rice in salted water and drain well. Add the rice vinegar and stir until well mixed. I usually make about 100-130g of rice and add about 10ml of rice vinegar to it for two or more rolls.
  2. Place one sheet of seaweed onto the bamboo mat
  3. spread the rice to cover the sheet, leaving 1-2 cm on one side of the sheet (bottom)
  4. Now it depends on what you are putting into the maki. For the duck ones I do the following: cook duck breast in a pan on both sides then transfer to an oven proof dish and cook in the oven for 20-30 minutes. I like it to be a little pink on the inside so leave it for longer if you want it well done. Usually I’d take extra care to make the fat crispy but for the maki it really does not matter that much. Slice the duck into very thin slices.
  5. Spread a thin layer of the hoi sin sauce on the rice. Place a thin line of duck at top end of the rice and add a little of the plum sauce. If you wish to make this with any other ingredients do something similar. Salmon and cucumber might have you spreading the smoked salmon over the rice and lining up the cucumber. It’s fun to experiment with various flavours.
  6. Once there is one line of filling, pick up the top of the mat and carefully roll it over the line of ingredients. Roll the seaweed with the mat until all of the rice is enclosed. To seal wet the edges then cut into 6 to 8 pieces. Refrigerate until needed.
  7. I tend to mix my wasabi with a little soy sauce to make a hot dip for my sushi. If you don’t have a sauce for the filling you can use a little wasabi paste for that. Don’t use too much as it might get very spicy!

I’ve been experimenting with not using any seaweed as I’m not fond of the texture and that’s working okay too. Except that my maki dissolve into small piles of rice with filling all over the place.

Both gyoza and maki are recipes make site sized food which is exactly what I need for essay time. They do take a little longer to prepare but I do that in advance and make sure everything is ready to eat for when I know i will need them!


Original photo courtesy of Pinterest