Ingredients
Sushi rice:
2 dl sushi rice or pudding rice
3 dl water
To season the rice:
1 ½ tbs of white wine vinegar
½ tbs sugar
½ tsp salt
Filling:
1 serving of sushi rice
100g cold smoked salmon
A piece of cucumber
In addition
3 seaweed sheets
A bamboo sushi rolling mat
Preparation
Maki sushi rolls
1. First prepare the rice. Wash the rice in a pot in lukewarm water rubbing it carefully with your hands. Change the water until it stays clean. Pour the rinsing water away and measure cold water for boiling on top of the rice. Heat the water until it's boiling and put the lid on. Turn the stove on low heat. Boil it with low heat from 10 to 15 minutes. Turn the stove off and let the rice brew under the lid for about 10 minutes.
2. Finally season the rice with vinegar, sugar and salt. Cool the rice to hand temperature.
3.Slice the salmon and cucumber into spears
4. Set the seaweed sheet on the bamboo mat shiny side facing the table.
5. Spread the rice on the seaweed sheet. Leave about two centimetres on the furthest edge uncovered so you will be able to seal the roll. Be careful not to press the rice hard against the seaweed sheet. Place salmon and cucumber in the centre of the sheet to form a line.
6. Start rolling the rice into a roll using the bamboo mat.
7. Let the rolls set for 10 minutes. After this cut the roll into 6-8 pieces with a sharp knife.
Suggestion:
You can serve maki sushi rolls with soy sauce, wasabi and marinated ginger flakes.
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