House recipe
🍣 Salmon and avocado maki
Seasoned sushi rice rolled in nori around salmon, avocado and cucumber.
Allergens. Contains: Fish, Soy, Gluten. May contain, depending on the brands you buy: Crustaceans, Molluscs, Mustard, Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 sheets nori sheets, cut in half
- 150 g sushi-grade salmon, cut into finger-thick strips
- 1 avocado, sliced
- 0.5 cucumber, seeded, cut into thin batons
- Wasabi paste, to taste
- 2 tbsp pickled ginger
- 3 tbsp soy sauce, for dipping
Method
- Rinse the rice until the water runs nearly clear, then cook it with 300 ml water in a covered pan: 12 minutes on low, 10 minutes resting off the heat.
- Warm the vinegar, sugar and salt until dissolved, fold it through the hot rice with a cutting motion and spread it out to cool to room temperature.
- Place a half sheet of nori shiny side down on a bamboo mat. With wet hands, spread a thin layer of rice over it, leaving a 1 cm strip bare at the far edge.
- Lay a line of salmon, avocado and cucumber across the middle of the rice.
- Lift the mat and roll away from you, pressing gently, until the bare edge seals the roll. Repeat with the rest.
- Slice each roll into 6 pieces with a wet, sharp knife and serve with wasabi, pickled ginger and soy sauce.