Maki – Sushi for Beginners and Connoisseurs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rice, (sushi rice)
- 375 ml water
- 1 tablespoon rice vinegar
- 0.5 tablespoon ½ mirin
- 0.5 tablespoon ½ sugar
- 1 teaspoon salt
- 6 piece (s) nori sheets
- 250 g salmon steak (s), fried in the pan for 8 minutes on both sides and cut into strips
- 1 teaspoon wasabi paste
- 6 cm cucumber (s), with skin, cut into thin strips
- 0.5 ½ red pepper (s), cut into thin strips
Print Recipe
Pin Recipe Instructions
- Wash the rice in a sieve under running water until the water running off is clear. Bring the rice with the water to a boil in a saucepan, reduce the heat significantly and cook the rice for 10-12 minutes. In the meantime, mix the rice vinegar with mirin, sugar and salt in a small bowl until everything is completely dissolved. Put the rice in a shallow bowl (no metal!) And let cool for 10 minutes. Add the rice vinegar solution and carefully fold in with a wooden spoon. Let cool completely and divide into 6 equal portions.
- Now place a nori sheet with the shiny side down on a bamboo mat and spread 1 rice portion thinly and evenly on it; Leave an edge of 1.5 cm at one end. In the front third, use a spoon handle to make a furrow across the rolling direction and spread wasabi paste into it. Be careful, wasabi is pretty hot! Then place the fried salmon strips in the furrow and place cucumber strips and / or paprika strips behind them as desired. Moisten the free end of the nori sheet with a little water. Now lift the bamboo mat at the front a little and lift the nori sheet around the filling at the front, applying gentle pressure. Keep lifting the bamboo mat while rolling the sushi roll until it is completely closed. You have to practice this a couple of times. But it worked out pretty well for me the first time! Repeat this with the remaining 5 nori leaves.
- At the end there are 6 pretty sushi rolls in front of you, waiting for the final maki shape. Now it`s time to first prepare the tool, that is to say, make a good knife ultra-sharp (!). Otherwise the maki sushi look more like car tires! Place one sushi roll at a time on a wooden board and cleanly cut the ends straight off (the leftovers are for the cook!). Always dip the knife in cold water before cutting again! Divide the sushi roll in the middle and cut each half into 4 maki sushi of the same size. Arrange on a large platter with the cut surface facing up. Chill the finished sushi or consume immediately.
- Set the table, prepare the sushi sashimi sauce, wasabi paste and pickled ginger and enjoy piece by piece!
Also Like
I present to your attention a recipe for making the simplest sushi rolls – maki (norimaki). I recommend these rolls for cooking to people who have never rolled rolls on their own before. In my opinion, maki are exactly the rolls with which beginners shoul...
The perfect banana maki sushi recipe with a picture and simple step-by-step instructions. More...
Sushi Teka-maki made from fresh tuna. Ingredients Fresh tuna (fillet) – 30-50 g Nori – 0.5 sheets Boiled rice for sushi (round grain) – 50 g (15-20 g of raw rice)Wasabi – 2-3 teaspoon Pickled ginger – to taste Soy sauce to taste Rice vinegar (optional) – ...
The perfect baguette for beginners recipe with a picture and simple step-by-step instructions. More...
The perfect connoisseur – paella recipe with a picture and simple step-by-step instructions. More...
The perfect hoso – maki with vegetables recipe with a picture and simple step-by-step instructions. More...
Hura-maki rolls made from fresh salmon, avocado and crab meat. Ingredients Nori – 0.5 sheets Boiled rice – 60 g Fresh salmon (fillet) – 30 g Crab meat (crab sticks) – 1-2 pcs. Avocado – 0.5 pcs. Cream cheese – 1-2 teaspoon Sesame Pickled ginger Wasabi Soy...
The perfect sushi dip – sushi sauce recipe with a picture and simple step-by-step instructions. More...
The perfect carrot cake for beginners recipe with a picture and simple step-by-step instructions. More...
For a novice pastry chef, I want to offer a mousse cake with a minimum composition – biscuit, berry confit, mousse and chocolate filling. Based on such a base, you can already try to add something of your own. Cook: 1 day 14 hour Servings: 10-12 Ingredien...
The perfect tomato salad for beginners recipe with a picture and simple step-by-step instructions. More...
The perfect yeast plait for beginners recipe with a picture and simple step-by-step instructions. More...
The perfect connoisseur hand cheese recipe with a picture and simple step-by-step instructions. More...
The perfect connoisseur – layered salad recipe with a picture and simple step-by-step instructions. More...
The perfect nut corners for connoisseurs recipe with a picture and simple step-by-step instructions. More...
Quince Liqueur for Connoisseurs
The perfect quince liqueur for connoisseurs recipe with a picture and simple step-by-step instructions. More...
The perfect cucumber – sushi recipe with a picture and simple step-by-step instructions. More...
Great idea for making lazy sushi. Cook: 1 hour 10 mins Servings: 2 Ingredients Rice – 1 glass Lightly salted salmon – 120 g Bulgarian red pepper – 40 g Fresh cucumber – 40 g Philadelphia cheese – 80 g Nori – 2 sheets Salt – 0.5 teaspoon Sugar – 1 tablespo...
The perfect inari – sushi recipe with a picture and simple step-by-step instructions. More...
Comments for "Maki – Sushi for Beginners and Connoisseurs"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|