Maki

Ingredients

• 200 g Sushi rice
• 1 tbsp Rice vinegar
• 4 g sugar
• 1 piece kombu kelp (about 4 x 4 cm, brown seaweed; from the Asian grocery)
• 1 small avocado
• 1 tbsp lime juice
• 150 g fresh salmon fillet
• 1 tsp wasabi paste
• 2 roasted nori sheets

Instructions

1. 1.

   Wash the sushi rice in a bowl with plenty of cold water and rinse with your hands in gentle circular motions for 1 to 2 minutes. Drain the water and repeat until the runoff is clear. Transfer to a sieve, drain well.

2. 2.

   Add the rice and 200 ml water to a pot and bring to a quick boil over medium heat covered; place a kitchen towel over the pot and replace the lid. Let it steam on low heat for about 15 minutes until tender.

3. 3.

   Meanwhile, warm a small amount of rice vinegar with sugar and kombu in a saucepan until the sugar dissolves.

4. 4.

   Pour the vinegar mixture over the cooked rice in a bowl, gently stir with a rice paddle or chopsticks to combine, then let cool. Cover with a cloth until ready to use.

5. 5.

   Quarter the avocado, remove the pit and peel. Slice the flesh into ~1 cm thick sticks and drizzle with lime juice. Rinse the salmon, pat dry, and slice into thin strips.

6. 6.

   Cut each nori sheet in half lengthwise and place on a bamboo mat. Spread a layer of rice over the nori, pressing firmly. Leave about 2 cm free at the top edge. In the middle, press a horizontal strip slightly and spread a little wasabi paste.

7. 7.

   Lay avocado and salmon on the wasabi strip. Brush the free upper edge with water. Roll tightly from the bottom using the bamboo mat. Place seam side down on the counter and cut into bite‑sized rolls. Serve with soy sauce and pickled ginger.