Tokyo
Salmon maki
Rolling sushi at home: messy the first time, magic by the third roll.
60 minTime
22 gProtein each
mildSpice
Make it your way
Grandma's wayVinegared rice and nori rolled around raw salmon and cucumber.
The original545kcalsame
22 gproteinsame
3 gfibresame
60minutessame
Salmon maki, home style.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the rice until the water runs nearly clear. Drain 15 minutes, then cook with the water, covered, 12 minutes on low and rest 10 minutes off the heat.
- 2Warm the vinegar, sugar and salt until dissolved. Fold into the hot rice with a slicing motion while fanning it.
- 3Lay a nori sheet shiny side down on a bamboo mat. With wet hands spread a thin layer of rice, leaving 2 cm bare at the top.
- 4Lay a line of salmon and cucumber across the bottom third. Roll up firmly with the mat, pressing as you go.
- 5Cut each roll into 6 or 8 pieces with a wet, sharp knife, wiping between cuts.
- 6Serve with soy sauce and pickled ginger.
Serve it like this
Arrange the cut rolls on a long plate, cut side up, with pickled ginger at one end and small dishes of soy sauce. Serve within the hour.