Salmon and cucumber maki
The first maki always comes out imperfect and still disappears first from the platter. The key is rice spread thin and the roll pressed firmly, not crushed.
Instructions
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Prepare the rice ⏱ 20 min
Wash the rice until the water runs clear and cook it per the package. Season it with the mix of rice vinegar, sugar and salt and leave it at room temperature.
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Thaw the salmon
Put the fillet covered in the fridge ahead of time, about 4-5 hours for this amount. Cut it into finger-thick sticks, and the cucumber the same.
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Spread the rice
Place the nori sheet shiny-side down on the bamboo mat. Spread a thin layer of rice with moistened palms, leaving a 2 cm clear border at the top.
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Roll
Lay the salmon and cucumber in a line, one third up from the bottom edge. Roll tightly with the mat, pressing evenly, and seal the free edge with a wet finger.
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Slice
With a moistened blade, cut each roll into 8 equal pieces, wiping the knife between cuts.
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Serve
Arrange the maki on a platter and serve with soy sauce, wasabi and pickled ginger (gari).
Good to know
Don't use too much rice, or the roll will tear when cut. Without a bamboo mat, a kitchen towel covered with cling film works too. The product contains fish, and the soy sauce contains soy and wheat.
Frequently asked questions
Why does my maki roll tear when I cut it?
Most often because you used too much rice. Spread a thin layer with moistened palms, leave a 2 cm clear border at the top and press the roll firmly, not crushed.
Can I use frozen salmon for maki?
Yes, the Salmon Fillets Trim D are sushi grade. Thaw them covered in the fridge, about 4 to 5 hours for 200 g, then cut into finger-thick sticks.
What if I don't have a bamboo mat?
A kitchen towel covered with cling film works too. Roll just as tightly and press evenly for a compact roll.
How do I slice maki without crushing it?
With a moistened blade, cutting each roll into 8 equal pieces. Wipe the knife between cuts so the rice does not stick to the blade.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Salmon and cucumber maki
Salmon and cucumber maki
The first maki always comes out imperfect and still disappears first from the platter. The key is rice spread thin and the roll pressed firmly, not crushed.
Notes
Don't use too much rice, or the roll will tear when cut. Without a bamboo mat, a kitchen towel covered with cling film works too. The product contains fish, and the soy sauce contains soy and wheat.
