Makis with salmon and sesame

Name: Makis with salmon and sesame
Cook time: 35 min
Total time: 35 min
Yield: 14
Ingredients: 120 g Sushi Rice; 3 TABLESPOONS Rice vinegar; 3 TABLESPOONS Sesame seed; 8 discs Smoked salmon; 2-3 TABLESPOONS Soy sauce; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp pink pepper berries; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 14

120 g Sushi Rice
3 TABLESPOONS Rice vinegar
3 TABLESPOONS Sesame seed
8 discs Smoked salmon
2-3 TABLESPOONS Soy sauce
2 TABLESPOONS Sesame Oil
7-10 Tbsp pink pepper berries
7-10 Tbsp Cling film

Directions

1
Prepare the rice in boiling water (approx. 500 ml) according to the instructions on the packet. Stir vinegar into the finished rice and cover immediately. Leave to cool for 2 hours. Roast sesame seeds in a pan without fat, remove and let cool off
2
Form two rolls (each approx. 2 cm Ø, approx. 14 cm long) from the rice. Divide the salmon into 2 portions, lay each portion out on a piece of foil, overlapping slightly (approx. 8 x 14 cm). Place rice rolls in the middle of the foil. Use the foil to roll up the salmon. Chill the sushi rolls for about 30 minutes
3
Remove foil. Cut each roll into 7-8 slices. Roll the edges of the slices in sesame seeds. Serve with soy sauce and sesame oil. Garnish with pink pepper berries
4
waiting time approx. 2 1/2 hours