Maki Sushi

Ingredients

• 500 g sushi rice
• 80 g cucumber salad
• 3 tbsp Rice vinegar
• 25 g sugar
• Salt
• 1 small piece kombu kelp
• 150 g salmon fillet
• 150 g tuna fillet
• 4 large pre-cooked shrimp
• 4 nori sheets
• 2 tsp wasabi
• 50 g pickled ginger
• soy sauce (for serving)

Instructions

1. 1.

   Wash sushi rice in a sieve until the water runs clear. Drain briefly, then bring to a boil with 1/2 l water in a pot and simmer covered over low heat for about 25 minutes, clamping a towel between pot and lid.

2. 2.

   Cut cucumber lengthwise into halves, deseed, and slice into ~1 cm wide strips. Boil vinegar, sugar, 1 tsp salt, and kombu to make the rice seasoning; strain. Transfer cooked rice to a bowl and gently fold in the seasoning. Slice salmon and tuna fillets into thin strips for nori maki sushi.

3. 3.

   Place a nori sheet on a bamboo mat and spread ~1/2 cm of wet rice over the lower third with damp fingers. Press a shallow groove into the center and lightly smear wasabi. Lay cucumber, salmon or tuna strips in the groove. Use the mat to roll tightly, then remove the mat. Slice the roll into ~3 cm pieces with a sharp, wet knife. Arrange on a plate and serve with wasabi, pickled ginger, and soy sauce.