Milkfish-filled California Maki: We tried it and it’s sooo Japa-nice

Looking for dinner party ideas? Impress your guests by whipping up a Japanese classic with a twist; they’ll be surprised of the succulent taste of milkfish — and love every bite!

Milkfish-filled California Maki


Sushi Rice

2 cups freshly cooked Japanese rice

¼ cup rice vinegar

2 tbsp sugar

½ tsp salt

California Maki Filling

3 nori sheets

300g Sarangani Bay Milkfish Fillet, cut into strips and blanched in hot water for 2 mins.

½ cup Japanese Mayonnaise

1 small cucumber, cut into strips

1 ripe mango (peeled and sliced lengthwise)

2 tbsp tobiko (flying fish roe)

2 tbsp wasabi paste

4 tbsp soy sauce


Sushi Vinegar
1. Mix all ingredients in a small sauce pot.

2. Bring to a boil and simmer till salt and sugar dissolves.

3. Set aside and cool until needed.

Sushi Rice
1. Place the hot rice in a wooden or glass bowl. Separate the grains by running the spatula through the rice.

2. Slowly add the sushi vinegar evenly over the rice while the rice is still hot and fan the rice at the same time until it reaches room temperature.

3. Do not refrigerate the rice. Keep it in the bowl covered with a clean cloth or plastic wrap.

To Assemble Maki
1. Flake cooked milkfish and add Japanese mayonnaise. Set aside.

2. Cut crosswise nori sheet into two pieces and place on top of a sushi mat.

3. Spread sushi rice over the nori sheet and then turn it upside down.