Sushi is one of the most iconic preparations of Japanese cuisine, and salmon maki is one of its most popular and accessible variations. This roll, wrapped in nori seaweed and filled with vinegared rice and fresh salmon, is perfect for those who want to get started in the world of sushi or surprise at home with an elegant and tasty dish.
The key to a good maki lies in the rice: it should be loose but sticky, with the right balance of vinegar, salt, and sugar. In this easy recipe, you will learn how to prepare sushi rice from scratch, cool it properly, and roll it with the help of a bamboo mat. The result is compact and flavorful rolls, ideal for serving as an appetizer, main course, or even at a casual gathering with friends.
Moreover, salmon maki allows for variations: you can add avocado, cucumber, or cream cheese, or substitute salmon with tuna or shrimp. However, this classic version highlights the pure flavor of the fish and the texture of the rice, making it a healthy and low-fat option.
Cook
60 min
Servings
4
Rinse the rice until the water is transparent. Cook the rice, only with the water. Cook for about 14 minutes.
Once it is ready, we put it in a bowl to cool. Prepare the juice with the vinegar, salt and sugar. Stir well until it is dissolved. Add it to the rice and stir well. For 3 minutes we stir with a wooden shovel.
Let the rice rest for at least 30 minutes. Until it cools completely.
We put the seaweed on a special mat for Sushi at the base. And we put the rice as is in the photo. Crush a little and put the salmon in strips. We curl well forward. And we cut with a wet knife beforehand.
