Maki Sushi
Fat Rolled Sushi
45-50 mins.
Preparation
50 mins.
Making Rice
20 mins.
Rolling Sushi
Vinegared Sushi Rice Ingredients
- 350g sushi rice
- 460ml water
- 4 tbsp. rice vinegar
- 3 tbsp. sugar
- 1 tsp.
Sushi Filling Ingredients
- nori seaweed sheets
- 240g salmon fillet- sliced
- cucumber- sliced
- avacado- sliced
- wasabi paste
Extras
- light soy sauce for dipping
- wasabi paste
Utensils
- Bamboo rolling mat
- Kitchen Knife
- Cooking Pan with lid
- Small pan
- Rice Paddle
- Bowl
Instructions
1.
- 350g sushi rice
To make the sushi rice: wash the rice and repeat this process 4-5 times, till the water is clear.
2.
Add water to the rice and let the rice soak for 20 minutes.
3.
Whilst the rice is soaking in the water, prepare the filling ingredients.
Cut 1cm thick slices of the salmon fillet.
To prepare the cucumber: take one half of the cucumber and slice it length-wise into thin slices.
4.
Drain the water.
Add the rice to a pan and add 460ml of water and cook on high heat for 5 minutes, till the water begins to boil.
5.
Reduce the heat, cover the pan with a lid and cook for 20 minutes.
6.
- 4 tbsp. rice vinegar
- 3 tbsp. sugar
- 1 tsp. salt
Towards the last 10 minutes of cooking the rice, begin preparing the sushi vinegar.
On low-medium heat, add the above-listed ingredients to a small pan, ensuring that the sugar and salt are dissolved.
7.
When the rice is cooked, place it in a bowl.
Add the sushi rice vinegar to the rice and cut into the rice using the side of the rice paddle and avoid breaking too many grains.
8.
Cover the rice bowl with a damp cloth and cover for 10 minutes.
9.
Place the bamboo mat on a work surface and place a nori sheet on the top- shiny side facing down.
10.
Moisten your hands and place a handful of the rice on the nori sheet- leaving 3cm space on top of the sheet and spread evenly, covering the nori sheet.
11.
Place a slice of salmon in the center, a slice of cucumber next to the fish, and an avocado on top of the cucumber.
12.
From the bottom start rolling the nori sheet over the filling tightly and firmly- using your fingers to keep the filling in place.
13.
Once completely rolled, gently but firmly shape the mat around the roll to create a cylindrical shape.
14.
Moisten your knife and cut the center of the roll.
Each time you slice, wipe the knife with a damp cloth and moisten the knife again.
Have you tried this recipe?
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