Salmon maki
Hey there sushi fans, welcome back to our show where we explore the wonderful world of sushi! Today, we're going to be making one of my personal favorites, salmon maki rolls. These rolls are perfect for a quick lunch or snack, and they're a great way to enjoy the fresh, delicate flavors of salmon in a convenient and delicious format. So, let's get started!First things first, let's gather our ingredients. You'll need some fresh salmon, sushi rice, nori seaweed, soy sauce, wasabi, pickled ginger, and of course, your trusty sushi mat. Now, let's cook the rice and slice the salmon into thin strips.Once your rice is cooked and your salmon is sliced, it's time to start rolling. Place a sheet of nori on your sushi mat, and spread a thin layer of rice over the top, leaving a 1cm border along the bottom edge. Add a few strips of salmon on top of the rice, and roll the nori tightly around the filling using your sushi mat.Now that you have your rolls, it's time to slice them up and serve. Dip each slice in some soy sauce and wasabi, and enjoy with some pickled ginger on the side.And there you have it, folks, a simple yet delicious recipe for salmon maki rolls that you can make at home. So, go ahead and give it a try and let us know how it turns out!
Equipment
- Sushi mat
Ingredients
- 4 sheets nori
- ½ lb Raw salmon Sushi grade
Rice
- 1⅓ cup sushi rice
- 1½ cup water
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Prepare sushi rice, and season.
- Split nori sheet in half and place on the bamboo mat. Make sure the rough side of the nori is facing up.
- Wet your hands with 'Vinegar splashed water', and grab a handful of rice. Spread the rice evenly across the nori.
- Place a thick strip of sushi grade salmon at the edge of the nori
- Roll the sushi, making sure to press thoroughly with every step
- Cut the roll in half. Then each half to quarters and eights.
- Place on a nice plate, with pickled ginger (gari), wasabi paste, and a small saucer of soy sauce
