Sushi Roll Kit for 4

Assembly Required

If you ever wanted to try your hand at making your own restaurant-quality sushi rolls, now’s your chance! Each MakiMaki kit comes with super high-quality flash-frozen salmon, tuna, hamachi, and kanikama, sushi rice, nori, veggies & accompaniments, a bamboo rolling mat, rice spatula, and detailed instructions. Choose to add on additional fish, condiments, and sushi rice kit!

Kevin Takarada grew up in the restaurant biz – his father opened the first Japanese restaurant in Miami’s South Beach – and after a career in engineering and finance, he opened MakiMaki in New York City in 2017. Crowds soon flocked to this quick, affordable option for high-quality sushi rolls, and today the sleek and stylish restaurant has two popular Midtown Manhattan locations.

MORE DETAILS

This package serves 4 people and includes everything you need to make 12 Sushi Rolls:

• Salmon, unsliced (7 oz.)
• Tuna, unsliced (7 oz.)
• Hamachi, unsliced (7 oz.)
• Kanikama (Imitation Crab) (7 oz.)
• Avocado (1 Whole)
• Assorted Vegetables (8 oz.)
  • Sliced Cucumbers
  • Takuan
  • Jalapeño
  • Scallions
  • Shiso Leaf
• Sushi Rice Kit
  • Dry Uncooked Rice (17.5 oz.)
  • Vinegar (4 oz.)
• Soy Sauce (4 oz.)
• Ponzu Sauce (4 oz.)
• Nori (Dried Seaweed Sheets) (5.2 oz.)
• Ginger (4 oz.)
• Wasabi (2 oz.)
• Bamboo Rolling Mat (8″ × 8″)
• Rice Spatula
• Gloves (4 pairs)
• Suggested Recipe Tutorial Card
• Chopsticks not included
• Choose to add more!

Add-On Options Include

• Bluefin Toro, unsliced (6 oz.)
• Salmon Toro, unsliced (6 oz.)
• Unagi (Eel), unsliced (6 oz.)
• Hamachi, unsliced (6 oz.)
• Yellowfin Tuna, unsliced (6 oz.)
• Shrimp Tempura (6 oz.)
• Ikura (Salmon Roe) (6 oz.)
• Kanikama (Imitation Crab) (6 oz.)
• Madai Snapper, unsliced (4 oz.)
• Shima-Aji (Japanese Amberjack), unsliced (4 oz.)
• Avocado (1 Whole)
• Soy Sauce (4 oz.)
• Ponzu Sauce (4 oz.)
• Spicy Mayo (4 oz.)
• 2nd Sushi Rice Kit
  • Dry Uncooked Rice (17.5 oz.)
  • Vinegar (4 oz.)

INSTRUCTIONS / STORAGE

• MakiMaki ships Tuesday and Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Fish ships frozen with ice packs, may thaw during transit.
• Remaining items ship fresh with ice packs.
• Upon arrival:
  • Store fish in the freezer.
  • Store vegetables, avocado, microgreens, and spicy mayo in the refrigerator.
  • Store remaining items at room temperature.
• Fish lasts up to 7 days in the freezer (Bluefin Toro should be enjoyed within 2 days of receipt for optimal freshness), vegetables, avocado, and microgreens last up to 3 days in the refrigerator.
• Spicy mayo lasts up to 1 month in the refrigerator.

To Serve

Sushi Rice

• Wash rice thoroughly until starch is gone (approx. 5 minutes).
• Soak rice in water for 30 minutes, then drain.
• Add soaked rice and 2 cups of water into a pot or rice cooker.
• Cook at medium-high heat for 3-5 minutes until boiling.
• Reduce heat to low and let simmer for another 10-15 minutes until no more steam rises (do not ever lift the cover during the process).
• Move cooked rice into a large bowl and add the entire bottle of vinegar provided.
• Mix with a spatula using a slicing motion, making sure there are no clumps of unseasoned rice.
• Cover with damp towel and cool for another 30 minutes.

Sushi Roll

• Thaw fish in the refrigerator for 8 hours.
• Slice in rectangular blocks half an inch thick and 4 inches long (the full block is 4 inches long).
• Evenly spread cooked rice onto seaweed sheets.
• For a roll with rice on the outside, flip the seaweed and place sliced blocks of fish about an inch from the long edge of the seaweed.
• Start rolling, using a bamboo mat to tighten the roll.
• Slice into 8 pieces with a knife, serve, and enjoy!

Salmon Toro – Add On

• Preheat oven to 350°F.
• Spray an aluminum foiled-lined baking sheet with oil and place salmon on top.
• Sprinkle salt over salmon and cook in the oven for approx. 4 minutes.
• Roll into sushi or enjoy as-is!

Suggested Recipes

Salmon Avocado Sushi Roll

• Thaw salmon in the refrigerator for 8 hours.
• Slice in rectangular blocks half an inch thick and 4 inches long (the full block is 4 inches long).
• Slice avocado in half and slice into slices 1/4 of an inch thick.
• Evenly spread cooked rice onto seaweed sheets.
• For a roll with rice on the outside, flip the seaweed and place sliced blocks of salmon along with sliced avocado about an inch from the long edge of the seaweed.
• Start rolling, using a bamboo mat to tighten the roll.
• Slice into 8 pieces with a knife, serve, and enjoy!

Hamachi Jalapeño Sashimi

• Thaw hamachi in the refrigerator for 8 hours.
• Thinly slice fish, perpendicular to its length, in a diagonal motion to produce individual pieces of sashimi.
• Arrange pieces of hamachi sashimi on a plate.
• Slice jalapeños into thin circles and place on top of sliced hamachi sashimi.
• Drizzle ponzu sauce on top and enjoy!

Ingredients

• Salmon
• Hamachi (Yellowtail)
• Tuna
• Avocado
• Cucumber
• Takuan
• Shiso
• Jalapeno
• Scallion
• Sesame Seeds
• Rice
• Vinegar
• Soy Sauce
• Wasabi
• Ginger
• Kanikama (Imitation Crab) – Seabream, Pollock, Big Eye Tuna, Tapioca Starch, Egg Whites, Wheat Starch, Salt, Crab Seasoning, Crab Extract, Whole Egg, Carmine.
• Shrimp Tempura – Shrimp, Wheat Flour, Tapioca Starch, Corn Starch, Soybean Protein, Baking Powder, Salt
• Unagi (Eel) – Eel, Soy Sauce, Sugar, Mirin, Edible Alcohol, Caramel, Corn Starch.
• Ponzu Sauce – Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Distilled Vinegar, Lemon Juice, High Fructose Corn Syrup, Salt.
• Spicy Mayo – Mayo (Soybean Oil, Water, Whole Eggs, Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice), Siracha (Sun-Ripened Chiles, Garlic, Sugar, Salt, Vinegar), Sesame Chili Oil.

Please note, not gluten-free.