Recipe for Maki Sushi Rolls

These Japanese rolls consist of vinegared rice and fish wrapped in dried seaweed sheets.

Ingredients

Rice

• 300 grams sushi rice
• 400 milliliters water
• 45 milliliters rice vinegar
• 15 grams sugar

Filling

• 200 grams fresh raw salmon
• 1 cucumber
• 3 sheets nori seaweed

Preparation

Rice

1. Wash the rice until the water is clear then boil with water
2. Mix the vinegar and sugar then stir into the warm cooked rice
3. Let the rice cool to room temperature before starting the rolling process

Assembly

1. Place a nori sheet on a bamboo mat and spread rice evenly
2. Leave a small border at the top and add salmon and cucumber
3. Roll the mat tightly to form a cylinder and seal with water

Serving

1. Use a very sharp wet knife to slice the roll into pieces
2. Cut each roll into eight even slices for the serving plate
3. Serve with soy sauce, wasabi paste, and pickled ginger on the side

Tips

• Use a wet knife when slicing the rolls to prevent the rice sticking
• Fan the rice while adding the vinegar to give it a glossy finish
• Keep your hands damp while spreading the rice to avoid a sticky mess