Maki Sushi (Rolls)

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 should start preparing this dish. In this recipe, I have brought basic fillings: salmon, tuna and cucumber.

Ingredients

• Round grain rice (for sushi) – 0.5 kg
• Fresh cucumber – 1 pc.
• Fresh tuna – 150 g
• Fresh salmon – 150 g
• Nori – 10 sheets
• Rice vinegar – 50 ml
• Sugar – 3 tbsp
• Salt – 1 teaspoon
• Water – 550 ml
  *
• For filing:
• Soy sauce
• Pickled ginger
• Wasabi

Directions

1. We start with the rice dressing. We take 50 ml of rice vinegar, mix it with 3 tablespoon. tablespoons of sugar and 1 teaspoon of salt. Mix the contents of the glass thoroughly.
2. Let’s move on to rice. It will need 0.5 kg. Pour it into a saucepan and rinse it in cold running water 3-4 times until the water in which we wash it becomes transparent.
   We put rice on the stove. Add water to the pot at the rate of 100% rice and 110% water. In my case, I add 550 ml of water.

   

3. After the rice boils, let it cook for 15 minutes over low heat. After the specified time has elapsed, open the pan and cover it with a kitchen towel. Close the lid and leave the rice to stand for another 15 minutes. During this time, the towel will absorb all excess moisture.
4. While the rice is cooling down, I suggest making the filling for the rolls.
   Cut the cucumber into strips. I would also like to note that I do not recommend using the middle part of the cucumber in the preparation of rolls due to the fact that it is too soft and watery.
5. The next ingredient is tuna. It must be cut into strips. Try to make them not too thick. In my case, the thickness of the tuna steak was about 2 cm, so I cut each strip lengthwise.
   It is very likely that the tuna will begin to crumble. This is normal. It’s just that its meat is too tender.
6. The last filling for today is salmon. The first step is to cut off the skin from it. Next, we remove the fatty abdominal part (amuse), it is not used in the preparation of rolls. Cut the salmon into strips. If necessary, cut thick pieces of salmon lengthwise into 2 parts.
7. Take a nori sheet and use a knife to divide it into 2 equal parts. This procedure will need to be repeated with all nori sheets.
8. Let’s go back to rice. Open the pan and remove the towel from it. Pour the rice dressing we prepared at the very beginning of the recipe evenly. Mix the rice gently. For more convenience, we transfer the rice to a wider container.
9. Take the mat wrapped in cling film. Place half of the nori sheet on it. Put rice on the nori. We level it with an even layer. It is important to note that a strip of nori without rice should remain on top, about 1-1.5 cm wide. We spread the filling, I will start with a cucumber. Roll up the cucumber roll, leaving a strip of nori outside. We wet it with water. Close the roll. We knock out the edges.

   

10. We cut the roll into 6 or 8 pieces, at your discretion. It is important to remember that to cut the roll easier, you need to use a knife dipped in cold water.
11. We repeat this procedure with the rest of the fillings – prepare maki (norimaki) with tuna and salmon.
    You can always experiment with fillings of your choice.
12. Serve maki rolls with pickled ginger, wasabi and soy sauce.

Enjoy your meal!