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Ingredients
How to Make Maki Sushi
- Ingredients
- 18 ozs Sushi rice
- 3 ozs Cucumber
- 3 Tbsps Rice vinegar
- 2 Tbsps sugar
- salt
- 1 sm piece Kombu seaweed
- 6 ozs Salmon
- 6 ozs Tuna steak
- 4 medium shrimp (precooked)
- 4 Nori seaweed
- 2 tsps Wasabi
- 3 Tbsps pickled ginger
- soy sauce (for serving)
Rinse sushi rice in a sieve until the water runs clear. Drain rice, then bring to a boil with 1/2 liter (approximately 2 cups) of water in a saucepan. Cook over low heat for about 25 minutes. Remove from heat and let stand, covered with a kitchen towel.
Halve cucumber lengthwise, remove seeds and cut 1 cm (approximately1/2 inch) strips lengthwise. For the rice seasoning, boil together vinegar, sugar, 1 teaspoon salt and kombu and then strain. Pour cooked rice into a bowl and fold carefully with the marinade. Cut fish fillets for Nori Maki Sushi into thin strips. Lay a nori sheet on the bamboo mat and using moistened fingers, spread rice about 1/2 cm (approximately 1/4 inch) thick on the lower third of the sheet. In the middle of the rice, make a small groove and press lightly with wasabi. Place cucumber and salmon or tuna strips in the groove. Using the mat, roll up as tightly as possible. Remove the mat. Cut roll with a sharp, wet knife into about 3 cm (approximately 1 inch) pieces. Arrange the pieces on a plate and serve with wasabi, pickled ginger and soy sauce
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.7 g | (9 %) |