Maki Sushi

Ingredients

• 250 g sushi rice
• 80 g cucumber salad
• 125 g salmon fillet
• 125 g tuna fillet
• 3 tbsp Rice vinegar
• 1.5 tbsp sugar
• Salt
• a small piece kombu seaweed
• 150 ml soy sauce
• 1 tbsp bonito flakes
• 6 nori sheets
• 2 tsp wasabi

Instructions

1. 1.

   Wash sushi rice in a sieve until the water runs clear.

2. 2.

   Drain briefly, then simmer with 500 ml water in a pot and cover; let it steam on low heat for about 25 minutes, placing a towel between pot and lid.

3. 3.

   Wash cucumber, halve lengthwise, remove seeds with a spoon. Cut halves into ~1 cm wide strips.

4. 4.

   Rinse fish fillets and pat dry with kitchen paper.

5. 5.

   For the rice seasoning, boil vinegar, sugar, 1 tsp salt and kombu; strain.

6. 6.

   For the sushi sauce, bring soy sauce with 50 ml water and bonito flakes to a boil. Strain through a sieve and let cool. Slice fish into thin strips.

7. 7.

   Place cooled rice in a bowl, add the rice seasoning, and gently fold in.

8. 8.

   Lay one nori sheet on a bamboo mat, spread about 5 mm of rice over the lower third. Press a small groove in the middle and spread wasabi lightly. Place cucumber, salmon or tuna strips in the groove. Roll tightly from the bottom using the bamboo mat. Remove the mat. Slice rolls with a very sharp knife and serve with sushi sauce. Pickled ginger pairs well.