Maki-Sushi

This sushi is rolled up with seaweed

Japan

Main course
4 persons
30
Mild

Maki-Sushi developed in Osaka during the Emperor-May period around 1868. Maki means wrapping. In the middle of a layer of rice is a filling of cucumber, fish or another ingredient. This sushi is rolled up with seaweed.

Ingredients

50 g Fresh salmon or fresh tuna

1 Cucumber or avocado or sun-dried tomato with basil

Preparation method for Maki-Sushi

Wash the rice two to three times in a sieve with cold water until the water runs clear. Then drain for about 15 minutes.
Cook the rice in a rice cooker or cook the drained rice in a large pan with 650 ml of water. If using the saucepan, make sure the rice comes to a boil. Then turn the heat low and place the lid on the pan. let it cook gently until the rice has absorbed all the water. Finally, let the rice cook for another 15 minutes with the lid closed.
Ladle the warm, cooked rice into a spacious bowl made of unpainted wood or pottery. Next, add sushi vinegar.
Season the rice well with the sushi vinegar and stir gently with a wooden spatula. While doing so, try not to bruise the rice grain. Quickly cool the rice under a clean wet tea towel and let it stand for 5-10 minutes.
Using a very sharp knife, cut the fish fillet into strips about 5 cm long and 5

cm wide.

Wash the cucumber, cut it in half lengthwise and, if necessary, remove the seeds with a teaspoon. Then cut the cucumber into strips about 5 cm long and 5 cm wide. Peel the avocado and cut it into strips as well.

Take a sheet of nori and cut it in half 1/3 of the width with kitchen scissors. Place 2/3 of the nori sheet widthwise on a bamboo mat.

Moisten hands and spread a layer of 80 g sushi rice about 0.5 cm thick on the nori sheet, leaving 1 cm of the nori free at the top. Press the rice flat so that it lies evenly on the nori sheet.

Take a little wasabi on your finger and spread it over the rice.

Place a strip of tuna, salmon or vegetable in the center of the rice.

Now make a roll using the bamboo mat. Fold the part of the nori sheet that the rice is on. squeeze tightly and then roll up tightly. Press firmly, but do not push it flat! If the roll does not stick by itself, drizzle some water along the edge of the nori sheet.1

Remove the bamboo mat, cut the roll into 8 equal pieces.

Serve tip

Place the maki sushi on a platter or plate and create a beautiful composition with a garnish of sweet and sour ginger, balls of wasabi and a little soy sauce.