Maki Acevichado Recipe: Nikkei Sushi with Ceviche Sauce 2026

Maki acevichado is a Nikkei fusion roll that pairs the precision of Japanese sushi with the bright, citrusy punch of Peruvian ceviche. This uramaki has rice on the outside, a crispy shrimp and avocado filling, and a layer of raw tuna draped over the top.

The finishing touch is a generous drizzle of homemade acevichada sauce, a creamy emulsion of egg, garlic, fish stock, soy sauce, lime juice and sunflower oil. It brings that pronounced citrus tang that defines ceviche and ties the whole roll together.

This recipe makes one roll but the sauce yields enough for four or five rolls or more. Since it contains raw egg, use it within a day or swap the egg and oil for prepared mayonnaise, adjusting the rest of the ingredients proportionally. For safety with raw fish, freeze it at -20°C or lower for at least five days, then thaw in the fridge for 24 hours.

Ingredients for Maki Acevichado

Serving line: Makes 1 roll (sauce yields enough for 4-5 rolls)

• 1 free-range egg
• 1 garlic clove
• 50 ml fish stock
• 100 ml soy sauce
• 1 lime
• 150 ml sunflower oil
• 75 g sushi rice
• 85 ml water
• 7 g sugar
• 3 g salt
• 15 ml rice vinegar
• 3 shrimp
• 1 tablespoon flour
• 1 egg (for breading)
• 3 tablespoons panko
• Oil for frying
• ½ nori sheet
• ¼ avocado
• 80 g thawed tuna
• 1 scallion
• Shichimi togarashi (Japanese spice blend)

How to Make Maki Acevichado Step by Step

1. Blend the acevichada sauce base

Put 1 free-range egg, 1 peeled garlic clove with the germ removed, and 50 ml fish stock in a blender. For a better emulsion, it is best if all the ingredients are at room temperature.

2. Add soy sauce and lime juice

Add 100 ml soy sauce and squeeze in the juice of 1 lime. Blend everything until the mixture reaches a smooth consistency.

3. Emulsify with sunflower oil

While continuing to blend, slowly incorporate 150 ml sunflower oil. It is important to add it in a thin, steady stream so the sauce emulsifies well and becomes creamy and cohesive.

4. Chill the sauce

Once the sauce is done, reserve it immediately in the fridge until ready to use. This resting time lets the sauce thicken and intensifies its flavors.

5. Wash and rest the rice

For 1 roll you need 75 g of a sushi rice variety. Wash it 3 or 4 times until the water runs clear, then let the rice rest in a colander for 1 hour so the grains hydrate and cook evenly.

6. Cook the rice

After the resting hour, put the rice in a saucepan with 85 ml water, cover and bring to a boil. Cook for 7 minutes over medium heat, then reduce to low for another 7 minutes. Most importantly, do not lift the lid during cooking. Then turn off the heat and let the rice rest for 10 minutes to finish cooking in its own steam.

7. Season the rice

Dissolve 7 g sugar and 3 g salt in 15 ml rice vinegar and pour this mixture over the cooked rice in a bowl. Mix gently with folding motions so as not to break the grains and let it cool slightly.

8. Prepare the shrimp

Peel 3 shrimp, remove the intestine and make several incisions on the inner side so they stay straight rather than curling when fried.

9. Bread the shrimp

Set 1 tablespoon flour in one bowl, 1 beaten egg in another and 3 tablespoons panko in a third. Coat each shrimp in flour, then egg, and finally cover well with panko, making sure there are no gaps.

10. Fry the shrimp

Heat plenty of frying oil in a skillet and, when it is hot but not smoking, fry the shrimp until golden and crispy. When you take them out, let them rest on paper towels to remove excess oil.

11. Spread the rice on the mat

Since we are making this with rice on the outside, start by lining the bamboo mat with plastic wrap. Then spread the rice into a rectangle slightly taller than half a nori sheet. For a neat look, distribute the rice as evenly as possible, using hands dampened with water.

12. Add the nori and filling

Place the half nori sheet at one end on top of the rice. In the center arrange the fried shrimp and add ¼ avocado cut into strips. Make sure to place the filling evenly so the maki looks good and every bite is perfect.

13. Roll the maki

Then, delicately but firmly, roll the maki using the mat. Start by holding the back of the mat with your thumbs and, with your other fingers, keep the filling in place while bringing the two edges together. It is important to apply even pressure so the roll is compact and the ingredients do not shift.

14. Top with raw tuna

Now for the finishing touch. Place a layer of 80 g thawed raw tuna, previously cut into thin slices, on top of the maki. Put the mat over it and press lightly so the tuna adheres well to the rice.

15. Slice the roll

Next, cut the maki into 8 portions. You need a very sharp knife so it does not fall apart, and between cuts clean and moisten it. Cut the roll by first slicing it in half, bringing the two halves together and cutting them at the same time into 4 equal pieces.

16. Serve with sauce and garnishes

To serve, arrange the maki acevichado on a plate with the pieces touching on one side for a better presentation. Spoon over the rested acevichada sauce, sprinkle with thin slices of 1 scallion and a pinch of shichimi togarashi.

Tips for the Best Maki Acevichado

Use the right rice technique

Wash the sushi rice until the water runs clear, then rest it for an hour so the grains hydrate evenly. Never lift the lid while it cooks, and let it steam off the heat for 10 minutes before seasoning with the vinegar mixture.

Keep the sauce safe and creamy

The acevichada sauce contains raw egg, so keep it refrigerated and use it within a day. For a quicker version, replace the egg and oil with prepared mayonnaise and adjust the remaining ingredients proportionally.

Handle raw fish with care

Freeze the tuna at -20°C or lower for at least five days to eliminate any risk of anisakis, then thaw it in the fridge for 24 hours. This keeps the cold chain intact and gives the best texture for slicing.

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