- Rice120 Gram(s)japanese rice for Sushi
- Salmon50 Gram(s)Fresh salmon
- Surimi sticks4 Piece(s)
- Seaweed3 Piece(s)3 leaves (nori)
- Cucumber1/2 Piece(s)
- Tomato1/2 Piece(s)
- Rice vinegar3 Cup(s)
- Sugar3 Tablespoon(s)caster sugar
- Sesame1 Cup(s)seeds
- Ginger20 Piece(s)Marinated ginger
- Soya saucePinch
- WasabiAs needed
If there is one specialty of Japanese cuisine that we hardly dare to try, it is the sushi makis, because it is a seemingly complicated recipe that requires technique and dexterity. But if you follow step by step the preparation of this recipe, after a few attempts, we guarantee a tasty success.
Rinsing The Japanese Rice for the sushi
Start by rinsing the Japanese round rice, first put it in a saucepan, then spray it with water, put it on a high heat and cover the pan until boiling. Then let it simmer uncovered and on a softer fire until it becomes a little smooth and barely sticky. At the time of cooking the rice, heat the sugar in the rice vinegar until it is completely dissolved.
The method of spicing the Rice
After cooking, season the rice many times with the sweet vinegar and blend it finely not to crush the grains, then allow it to rest. While the rice is tepir, place all the ingredients of the filling (tomatoes, cucumber, raw salmon and surimi).
Use a makisu (a wooden mat) to create maki. Place over a sheet of seaweed, then gently spread with a spatula, from the top of the sheet, one strip of rice should be about 7 to 8 cm wide.
Stuffing the Rice Ribbon
Place a strip of salmon, cucumbers and sesame seeds in the center of the rice ribbon and roll up the roller on itself, press firmly with your hands to make sure it is tight. If the end of the seaweed leaf comes off, stick it with a little water. Proceed in the same way to form the second roll of makis, with a garnish composed of surimi, cucumber and tomato, then repeat the operation with the last filling.
Setting together the Sushi makis
Keep the rolls cool for 30 minutes so that they firm up, then slice them in makis with a sharp Japanese knife, and serve the sushi makis with soy sauce and wasabi.
It is better to freeze the fish before eating it raw. And if you do not like raw fish, use slices of smoked salmon. In addition, if you want to vary the pleasures and the colors, use fresh cheese to spread, shrimps, peas, cooked beet, carrots, avocados ...