Maki sushi

Maki sushi is one of the types of sushi. It is a Japanese dish made from sushi rice (shari), a piece of raw fish, and nori seaweed. Preparing good sushi requires some knowledge and skill, and the trick lies mainly in preparing the right rice and selecting a good piece of fish.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Salt, table

  • 1.5 cups Rice, white, short grain

  • 30 dag Fish, tuna, bluegill

  • 1 piece Carrot, fresh

  • 1 piece Sweet potato, unpeeled, fresh

  • 115 ml Vinegar, apple

  • 1 spoon Sugar, white

  • 0.5 teaspoons Salt, table

Steps

  1. Place the rice in a colander and rinse under running water until the water runs clear. Transfer the rinsed rice to a pot and add water. The water should just cover the rice; the correct ratio of water to rice is 1.25:1. Place the pot on high heat and cook the rice until it boils. Stir the rice well every minute or two. Once the water boils, reduce the heat to the lowest setting, stop stirring, and cover the pot. After eight minutes of cooking, check how much water is left in the pot. Cook the rice until it softens and absorbs all the water in the pot.

  2. Remove the cooked rice from the heat and transfer it to a bowl using a wooden spoon. Leave any rice stuck to the bottom of the pot. Heat rice vinegar, sugar, and salt in a small cup and stir until the sugar and salt are completely dissolved. Pour the prepared liquid over the rice and mix well. Let it cool to room temperature.

  3. Wash the carrot, peel it, and cut it into long, even square sticks using a sharp knife. Peel the cucumber, wash it, cut it in half, and remove the seeds. Also cut the cucumber into long sticks. Wash the piece of fish, pat it dry, and cut it into thicker strips, approximately 0.5 cm thick and long.

  4. Spread a bamboo sushi rolling mat on the work surface. Place the nori seaweed on the mat with the rough side facing up. Wet your hands, take a handful of rice from the bowl, and place it on the seaweed. Spread the rice evenly over the seaweed with your fingers, leaving about 2 cm of the top edge of the seaweed empty.

  5. Arrange the fish strips in a straight line in the center of the rice, followed by the carrot and cucumber sticks. Start rolling the sushi from the bottom edge, using the mat to fold it over the fish and vegetables. Use your fingers to press the bottom edge against the rice and shape it into a tight roll. Roll the sushi all the way using the mat and firm it up with your hands to create a solid roll. Transfer the roll to a wooden board and cut it into bite-sized pieces using a sharp knife dipped in cold water.

  6. Repeat the process until all the rice and ingredients are used up.

Nutrition Information (Per 100g)

  • Calories: 166.22 kcal
  • Fat: 1.19 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 27.03 g
    • Sugars: 0.4 g
  • Protein: 8.71 g
  • Fiber: 0.1 g

Advice

Nori seaweed can be purchased in well-stocked organic food stores.