Maki sushi

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the rice thoroughly until the water remains clear. Bring rice and 75 ml water to the boil in a closed pot. Turn off the heat and let the rice swell for 20 minutes. Remove the pot from the heat and let the rice steam for another 20 minutes in the open pot. Season rice with vinegar, salt and sugar and place on a tray to cool.

2. 2

   Wash the salmon and cucumber, dab dry. Cut both into long strips. Cut seaweed leaves in half lengthwise. Place 1/2 seaweed leaf on a bamboo mat. Spread the sushi rice evenly with wet hands, leaving a 1-2 cm wide edge on each long side. Press a groove in the middle of the rice lengthwise. Brush lightly with wasabi. Put one fish and 2 cucumber strips in each. Roll up with the help of the bamboo mat, pressing the sushi roll lightly with your hands.

3. 3

   Press a groove in the middle of the rice lengthwise. Brush lightly with wasabi. Put one fish and 2 cucumber strips in each. Roll up with the help of the bamboo mat, pressing the sushi roll lightly with your hands. Cut the sushi roll with a sharp, damp knife into 6 equally sized pieces. Form another three rolls with the remaining ingredients and cut them open

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
30 kcal

CARBS
2 g

FATS
1 g

PROTEINS
2 g