Japanese cuisine · Fish & Seafood

Sushi Maki

Home-rolled maki with salmon, cucumber and avocado – with a little practice, better than delivery.

Ingredients · for 4 servings

• 300 g sushi rice
• 4 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 200 g sushi-grade salmon
• 1/2 cucumber
• 1 avocado
• Soy sauce, wasabi and pickled ginger, to serve
• 1 bamboo mat

Instructions

1. Wash the rice thoroughly, cook it and let it steam, covered, for 10 min.
2. Warm the rice vinegar with the sugar and salt, fold it into the warm rice (cut, don't stir) and let cool to room temperature.
3. Cut the salmon, cucumber and avocado into even, pencil-thick strips.
4. Place a nori sheet, rough side up, on the bamboo mat and spread the rice thinly with damp hands – leave 2 cm free at the top.
5. Lay the filling in a line across the bottom third.
6. Roll up firmly and evenly using the mat, sealing the free edge with a little water.
7. Cut into 8 pieces with a wet, sharp knife – wiping the blade between cuts – and serve with soy sauce, wasabi and ginger.