Maki (sushi)
Ingredients
- Ingredients
- 800 grams prepared Sushi rice
- 125 grams fresh Tuna steak
- 125 grams fresh Salmon
- 6 Nori seaweed
- 1 Cucumber
- 4 Tbsps Vinegar
- 1 Tbsp water
- Wasabi (Japanese horseradish)
- soy sauce
- 100 grams pickled ginger
Preparation steps
Rinse the tuna and salmon under cold water and thoroughly pat dry. Then cut into four 8 cm (approximately 3 inch) long strips.
Peel the cucumber, cut in half, scrape out the seeds with a spoon and cut into 8 cm (approximately 3 inch) long strips.
Mix the vinegar and water together.
Cut the nori sheets in half lengthwise, then lay one half with the shiny side down on the bamboo rolling mat. Moisten your fingers and palms with the vinegar water and spread about 1/12 of the sushi rice on the half sheet of nori, leaving a border of 1 cm (approximately 1/2 inch) free. Press the rice flat and coat a 1 cm (approximately 1/2 inch) wide strip in the middle from right to left with a thin coat of wasabi.
Lay down a strip of tuna. Lift the bamboo mat so that the nori and rice shape around the filling to form a roll. Then roll up the mat firmly, pressing the rice on the open sides. Remove the mat. Dip a sharp knife in the vinegar water and cut the roll into four or six slices. Repeat with the remaining ingredients and serve.
