Salmon Roll - Maki Sushi
Serving Size
3 Sushi Rolls
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Ingredients
- 300g of Japanese uncooked Rice
For the sushi vinegar
- 50g rice vinegar or apple cider vinegar
- 18g sugar
- 7g fine salt
- 3 sheets of nori
For the filling
- 1/2 onion - thinly sliced - Soak in water for 10 minutes
- 1/2 to 1 avocado - sliced
- a dash of lemon juice
- 180g to 200g salmon tartare
- some mayonnaise
For the dipping sauce
- Soy sauce
- Wasabi
Instructions
- 1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
- 2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
- 3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
- 4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
- 5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
- 6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
- 7. Serve wity soy sauce and wasabi :)
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