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🍽️ Make Maki Sushi Yourself

399 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 100 g
• Sushi rice 250 g
• Salt 1 tsp
• Sugar 2 tsp
• Rice vinegar 4 tbsp
• Avocado 1 pc
• Nori sheets 4 pc
• Sushi ginger 20 g
• Wasabi paste 20 g
• Soy sauce 2 tbsp

Instructions

1. 1. Let the salmon thaw overnight in the refrigerator.
2. 2. Wash the salmon and pat it dry with a kitchen towel.
3. 3. Put the sushi rice into a sieve.
4. 4. Rinse the rice thoroughly several times.
5. 5. Keep rinsing until the running water is clear.
6. 6. Put the washed rice into a pot.
7. 7. Pour 650 ml of water over the rice.
8. 8. Bring the water and rice to a boil.
9. 9. Reduce the heat to a low setting.
10. 10. Cover the pot with a lid.
11. 11. Let the rice steam for about 10 minutes.
12. 12. Mix salt, sugar, and vinegar in a second pot.
13. 13. Heat the mixture on a low setting.
14. 14. Stir until all ingredients have completely dissolved.
15. 15. Let the vinegar mixture cool down.
16. 16. Cut the avocado in half.
17. 17. Remove the pit from the avocado.
18. 18. Cut the avocado flesh into thin sticks.
19. 19. Cut the salmon into strips about 0.5 cm thick.
20. 20. Carefully pour the cooled vinegar mixture over the rice.
21. 21. Fold the vinegar mixture into the rice using a wooden spoon.
22. 22. Wrap a sushi mat in plastic wrap.
23. 23. Halve the nori sheets.
24. 24. Place the nori halves on the mat with the smooth side facing down.
25. 25. Lightly moisten your hands with water.
26. 26. Spread the rice about 0.5 cm thick over the nori sheet.
27. 27. Leave about 1 cm of the top edge free of rice.
28. 28. Place the avocado and salmon in the center of the rice.
29. 29. Roll the sushi roll tightly with gentle pressure.
30. 30. Repeat the process with the remaining ingredients.
31. 31. Cut each sushi roll into 8 equal pieces.
32. 32. Serve the sushi with ginger, wasabi, and soy sauce.

Nutrition per serving

• kcal: 399
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 52 g