In my opinion, maki is the right roll to start with for beginners. In this recipe, I have listed the basic toppings: salmon, tuna, and cucumber.
Products
Round rice (for sushi) - 0,5 kg
Fresh cucumber - 1 pc.
Fresh tuna - 150 g
Fresh salmon - 150 g
Nori - 10 sheets
Rice vinegar - 50 ml
Sugar - 3 tbsp.
Salt - 1 tsp.
Water - 550 ml
*
To serve:
Soy sauce
Pickled ginger
Wasabi
Video recipeMaki-sushi (rolls)
Step-by-step photo recipeMaki sushi (rolls)
Start making maki with the rice dressing. Take 50 ml of rice wine vinegar, mix it with 3 tbsp. sugar and 1 tsp. salt. Gently mix the contents of a glass.
Let's move on to the rice. You will need 0.5 kg. We pour it into a pot and wash it in cold running water 3-4 times, until the water in which we wash it becomes clear.
Put the rice on the stove. Add water to the pot at a rate of 110% water for 100% rice. In my case, I add 550 ml of water.
After the rice comes to a boil, we leave it to boil for 15 minutes over low heat. After this time, open the pot and cover it with a kitchen towel. Close the lid and leave the rice to stand for another 15 minutes. During this time, the towel will absorb all excess moisture.
While the rice cools, I propose to do the filling for the rolls.
Slice a cucumber into julienne strips. I would also like to note that I do not recommend using the middle part of the cucumber in cooking rolls because it is too soft and watery.
The next ingredient is tuna. It needs to be cut into strips. Try not to make them too thick. In my case, the thickness of the tuna steak was about 2 cm, so I cut each strip lengthwise.
It is very likely that the tuna will start to crumble. This is normal. Its meat is just too tender.
The last filling for today is salmon. The first thing to do is to cut the skin off it. Next, we remove the fatty belly part (belly), it is not used in cooking rolls. Let's cut salmon into slices. If necessary, cut thicker slices of salmon lengthwise into 2 parts.
Take a sheet of nori and using a knife divide it into two equal parts. This procedure should be repeated with all sheets of nori.
Let's go back to the rice. Open the pot and take off the towel. Evenly pour the rice dressing, which we made at the beginning of the recipe. For more convenience, we transfer the rice into a larger container.
Take a mat wrapped in clingfilm. Put half a sheet of nori on it. Spread the rice on the nori. Smooth it out in an even layer. It is important to note that on top there should be a strip of nori without rice, about 1-1.5 cm wide.
Place the filling, I'll start with cucumber. Roll up a roll with cucumber, leaving a strip of nori on the outside. Wet it with water. Close the roll. Score the edges.
Cut the roll into 6 or 8 pieces, at your discretion. It is important to remember to cut the roll easier, you must use a knife soaked in cold water.
Repeat this procedure with the rest of the fillings - prepare maki (norimaki) with tuna and salmon.
You can always experiment with toppings to suit your taste.
We serve maki rolls with pickled ginger, wasabi and soy sauce.
Enjoy!
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