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Maki (sushi)
(0 votes)
Difficulty:
moderate
Preparation:
40 min.
Preparation
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Ingredients
for
6
- 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
1.
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.
2.
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.
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