Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Set the table, prepare the sushi sashimi sauce, wasabi paste and pickled ginger and enjoy piece by piece!