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🍽️ Maki Sushi

448 kcal · 30 min · 4 servings

Ingredients

• 500 g sushi rice
• 80 g cucumber
• 3 tbsp rice vinegar
• 25 g sugar
• salt
• 1 small piece kombu kelp
• 150 g salmon fillet
• 150 g tuna fillet
• 4 large shrimp (precooked)
• 4 nori sheets
• 2 tsp wasabi
• 50 g pickled ginger
• soy sauce (for serving)

Instructions

1. 1. Place the sushi rice in a sieve.
2. 2. Rinse the rice with water until the running water is clear.
3. 3. Let the rice drain briefly.
4. 4. Put the rice into a pot.
5. 5. Pour 1/2 liter of water over the rice.
6. 6. Bring the water to a boil.
7. 7. Cover the pot.
8. 8. Place a kitchen towel between the pot and the lid to catch condensation.
9. 9. Let the rice steam on very low heat for about 25 minutes.
10. 10. Cut the cucumber in half lengthwise.
11. 11. Remove the seeds from the cucumber.
12. 12. Slice the cucumber into strips about 1 cm wide.
13. 13. Put vinegar, sugar, 1 teaspoon of salt, and kombu seaweed into a pot.
14. 14. Bring the mixture for the rice seasoning to a boil.
15. 15. Strain the liquid.
16. 16. Transfer the cooked rice into a bowl.
17. 17. Gently mix the seasoning into the rice.
18. 18. Cut the fish fillet for Nori Maki sushi into thin strips.
19. 19. Place a nori sheet on the bamboo mat.
20. 20. Wet your fingers with water.
21. 21. Spread rice about 1/2 cm high on the lower third of the nori sheet.
22. 22. Press a small groove into the center of the rice.
23. 23. Spread the groove thinly with wasabi.
24. 24. Place the cucumber and fish strips into the groove.
25. 25. Roll the nori sheet tightly.

Nutrition per serving

• kcal: 448
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 73 g