Maki sushi (rolled sushi)

Name: Maki sushi (rolled sushi)
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/4 piece(s) (approx. 8 cm long, approx. 50 g) breakfast cucumber (quartered, peeled and seeded lengthwise); 50 g fresh salmon (sushi quality); 3 Nori leaves (dried seaweed); 7-10 Tbsp pre-cooked sushi rice from 150 g sushi rice (dry weight); 7-10 Tbsp Wasabi; 7-10 Tbsp Bamboo mat; 7-10 Tbsp Soy sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1/4 piece(s) (approx. 8 cm long, approx. 50 g) breakfast cucumber (quartered, peeled and seeded lengthwise)
50 g fresh salmon (sushi quality)
3 Nori leaves (dried seaweed)
7-10 Tbsp pre-cooked sushi rice from 150 g sushi rice (dry weight)
7-10 Tbsp Wasabi
7-10 Tbsp Bamboo mat
7-10 Tbsp Soy sauce

Directions

1
Cut the cucumber into about 6 strips. Cut salmon into 6 thin strips. Place a nori leaf on a bamboo mat, put a thin layer of rice on the front part, up to almost half of the leaf and press down lightly.
2
Dip hands in water in between. If necessary, brush rice with a very thin layer of wasabi. Now place 2 slices of cucumber and 2 slices of salmon on top. Roll everything up using the bamboo mat and press into shape. Cut off the rest of the nori leaf.
3
Form 2 more rolls in this way. Cut the sushi rolls into about 8 pieces each. Add wasabi and soy sauce.