Premium Sushi Roll Kit for 8
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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 bluefin toro, eel, salmon toro, salmon, hamachi, and shrimp tempura, 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.
This package serves 8 people and includes everything you need to make 24 Premium Sushi Rolls:
- Bluefin Toro, unsliced (14 oz.)
- Unagi (Eel), unsliced (7 oz.)
- Salmon Toro, unsliced (7 oz.)
- Salmon, unsliced (14 oz.)
- Hamachi, unsliced (7 oz.)
- Shrimp Tempura (7 oz.)
- Assorted Vegetables (12 oz.)
- Sliced Cucumbers
- Takuan
- Jalapeño
- Scallions
- Shiso Leaf
- Avocados (2 Whole)
- Sushi Rice Kit
- Dry Uncooked Rice (2 lbs.)
- Vinegar (8.4 oz.)
- Soy Sauce (8.4 oz.)
- Ponzu Sauce (8.4 oz)
- Eel Sauce (2.7 oz.)
- Nori (Dried Seaweed Sheets) (10.5 oz.)
- Ginger (8 oz.)
- Wasabi (4 oz.)
- 2 Bamboo Rolling Mats (each 8″ × 8″)
- Rice Spatula
- Gloves (8 pairs)
- Suggested Recipe Tutorial Card
- 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.)
- 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 4 cups of water into a pot or rice cooker.
- Cook at medium-high heat for 5 minutes until boiling.
- Reduce heat to low and let simmer for another 15-20 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!
