Maki sushi


Maki sushi step by step. Instead of raw salmon, one can also use smoked, cured, smoked, shrimps etc. Possibilities is only limited by imagination
Print Recipe
Servings
4
Servings
4
Maki sushi step by step. Instead of raw salmon, one can also use smoked, cured, smoked, shrimps etc. Possibilities is only limited by imagination
Print Recipe
Servings
4
Servings
4
Ingredients
Alternative one
  • 500 g Smoked salmon
  • 5 dl Sushi-rice Add the rice vinegar. Boil and flavor as instructed on package.
  • 6 stk Noripaper
  • 1/2 stk Cucumber
  • 1 stk Avocado
  • 1 stk Spring onion
Alternative 2
  • 500 g Hand-peeled de Luxe shrimps
  • 5 dl Sushi-rice Add the rice vinegar. Boil and flavor as instructed on package.
  • 6 stk Noripaper
  • 1/2 stk Cucumber
  • 1 stk Mango
Servings:
Instructions
  1. Boil rice as shown on the package and wait until this is at room temperature. Mix water and a few tablespoons of vinegar to dip your fingers in the course of the Method for the rollers. When not stick the rice stuck in your fingers.
  2. Cover the bamboo mat with plastic wrap before use, this makes it easier. Place a sheet noritang on the mat. Spread a layer of rice on top of the sheet (not shown in picture)
  3. Add shrimp or strips of salmon, cucumber and avocado / mango on rice. Roll up using bamboo mat, as if it were a roll cake.
  4. "Pinch" the roll together, spread a layer of vinegar water on the edge of the paper to 'glue' the edges.
  5. Cut into 8 pieces.
Recipe Notes

sushi steg for steg

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