Maki sushi

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Rice: Wash the rice until the water remains clear and let it dry for at least half an hour. Bring to the boil with salted water (250 ml) over medium heat, then cook over low heat for about 10 minutes.

2. 2

   Then take the rice off the stove and let it steep for another 10 minutes - be sure to leave the lid on the pot the whole time.

3. 3

   Marinate the chicken breast in the Teriyaki sauce for about 1 hour, then fry. Peel carrot and cucumber and cut them into thin sticks.

4. 4

   1) Salmon-Cucumber-Dill-Maki: Put a nori leaf in front of you on a bamboo mat and cover with rice. Leave about 1 cm free at the upper end, apply wasabi here. Now lay salmon on the rice at the lower end, sprinkle some dill on top and put a thin strip of cucumber on top.

5. 5

   Now form the whole into a roll and divide it into 8 parts.

6. 6

   2) Chicken-carrot maki: Same as before, but instead of salmon use thin sticks of chicken. Do without the dill, and put a narrow strip of carrot on top.

7. 7

   3) Inside-out roll with cucumber dill: This time, just cover half a nori leaf with rice, place a cling film on top and turn the whole thing over. Now put rice on the other side again, leave 1 cm free at the top and apply wasabi, cover with cucumber and dill and roll up carefully using the foil and bamboo mat.

8. 8

   Turn the roll in sesame seeds.

9. 9

   4) Inside-out roll with carrot-dill: Like no. 3, but instead of cucumber carrots are used.