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How to Make Pinoy-Style Maki


  • Thin slices of salted eggs
  • Thin slices of onions
  • Thin slices of tomatoes
  • Thin slices of cucumbers
  • 3 tbsp sake vinegar
  • 3 tbsp rice vinegar
  • 2 cups cooked Japanese rice
  • 3 tbsp white sugar
  • 1 sheet nori wrapper
  • Water
  • Bamboo rolling mat covered in plastic wrap material needed


  • In a small bowl, combine the sake vinegar, rice vinegar and sugar. Stir until the sugar is dissolved.
  • Pour the vinegar-sugar mixture into the Japanese rice. Mix until the mixture is completely absorbed by the rice.
  • On a flat surface, place the nori wrapper on top of the bamboo rolling mat.
  • Wet your fingers with water then spread the sushi rice evenly onto to the nori wrapper.
  • Place slices of salted eggs, onions, tomatoes and cucumbers on the bottom part of the nori wrapper.
  • Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside.
  • Trim the edge of the rolled sushi then cut the cylinder in half using a sharp knife.
  • Slice each half crosswise into 3 to 4 equal pieces.
  • Repeat steps 3-8 until all the sushi rice is consumed.
  • Serve with wasabi and soy sauce.