RECIPES | Sushi rolls, or Maki Sushi as they’re known in Japan, are probably the most common form of sushi in the West. When the sushi rice is wrapped in nori seaweed and rolled, it is a Sushi Rolls are just one of many kinds of sushi, and are created by wrapping sushi rice in nori (dried seaweed) and rolling. This salmon and wasabi sushi roll recipe is a staple in our house. It’s easy to make and transports us back to Japan every time.
Preparation Time: 15 minutes / Cooking Time: 30 minutes / Serves: 2 people
- 2 rice cooker cups (320g) of Japanese short grain rice
- 40ml rice vinegar
- 8g caster sugar
- 2g salt
- 150g sashimi grade salmon, skin off
- 3 sheets nori
- Cover the rice in water and stir to dislodge the excess starch.
- Pour the water out and add fresh water. Repeat steps 1 and 2 until the water runs clear.
- Place the rice in the rice cooker and add water up to the 1 cup line, cook on a quick setting.
- Transfer the rice to a shallow container to help cool the rice.
- Mix together the rice vinegar, salt and sugar.
- Pour the vinegar mix over the rice and mix well.
- While the rice is cooling, cut the salmon into 3cm thick strip, lengthwise.
- Place a piece of nori, shiny side down, on a sushi mat.
- Cover the nori in an even but thin layer of rice, leaving a 3cm gap at the end most further from you.
- Add a thin layer of wasabi across the rice, about 2cm from the end closest to you.
- Place a piece of salmon on top of the line of wasabi, ensuring it covers the width of the nori sheet.
- Holding the salmon, roll the sushi over the filling.
- Gently shape the roll, continue rolling the sushi away from you until you reach the section that does not contain rice.
- Lightly wet the “riceless” nori with water and continue rolling to seal the roll.
- Lightly wet a sharp knife and cut the roll into half.
- Cut each half into thirds
- Serve with pickled ginger and tamari.
Try making these using a variety of fillings like tuna, crab, chicken, and veges.