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Frequently paired with
The best thing to pair and share with SALMON MAKI
Ingredients
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Ingredients
Method
Directions
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice, being careful not to mash the grains. Let it cool to room temperature.
Prepare the Salmon
Slice the fresh salmon fillet into long strips, about 1/2 inch wide and 3 inches long.
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top. Place 1-2 strips of salmon in the center of the rice.
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.
Slice and Serve
Using a sharp knife, slice the roll into 6 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
