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In half an hour and with salmon: learn to make your own makis at home

This recipe is of medium difficulty, takes half an hour and is intended for a maki sushi roll.

Ingredients:

  • 1/2 kiuri or Japanese cucumber
  • 80g cream cheese
  • 1 sheet of nori
  • 1/2 cup shari
  • 1/4 avocado in slices
  • 100 g sliced ​​smoked salmon
  • 1 1/2 tbsp. roasted sesame seeds

Tips:

  • To prepare it, use short-grain rice: miyako (Japanese rice) or arboreal. After washing it – scrubbing it well, until the water comes out transparent – spread it out on a tray and let it dry. Cook afterwards.
  • For two cups of rice use three cups of water. You can prepare the rice in a conventional or rice cooker.
  • Prepare the cooked rice mixture with rice vinegar (mirin), sugar and salt. Always use a wooden bowl. This preparation is called shari. Fan the rice by stirring with a spatula until cool. Avoid mistreating him. It should be slightly sticky.
  • Although not ideal, you can substitute white vinegar for the rice vinegar. For two cups of rice, use six tablespoons of vinegar.
  • The fish used in the preparation of sushi must be very fresh and of good quality since it is consumed raw. Opt for tuna, sole or salmon.
  • Cut the fish into very thin slices, seven centimeters long and three millimeters thick. Serve these on a ball of shari, the size of the palm of your hand and oval in shape. This type of sushi is called nigiri.
  • To slice maki sushi without falling apart, do so with a sharp knife dipped in water with vinegar and lemon. The slices should not be very thick, two centimeters is adequate.
  • Rice rolls, or maki sushi, in addition to fish and prawns, can contain carrots, shitake mushrooms, avocado, egg omelette, cream cheese, tofu, pickles, among others. The makizu, a bamboo mat, is essential to correctly form the maki sushi.

Preparation:

Cut the kyuri and cream cheese into equal-sized sticks. Put the bamboo mat on a flat surface. On top, place the nori sheet. On it spread a layer of rice one centimeter thick. Leave a centimeter free at the top and bottom. Lightly press the rice so that it is uniform and distribute the avocado slices, the salmon slices, the kiuri sticks and the cream cheese sticks in the center. Spread the sesame seeds and roll up, starting with the end closest to you. Finish rolling and press with your hands to make it firm. Finger-tighten if anything sticks out at the ends of the roll. Remove the mat and cut into slices. Serve with shoyu and eel sauce.

Source: Elcomercio

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