Smoked Salmon Maki
The smoked salmon and ingredients are wrapped in nori (seaweed) on the outside, often paired with creamy avocado or cream cheese, crisp cucumber, and occasionally chives.
Servings: 2 people
Ingredients
- 110 g Sushi rice cooked
- 100 g Smoked salmon sliced it into thick batons
- 1 Carrot sliced into matchsticks
- 1 Spring onion sliced into strips
- 1/2 Avocado sliced
- 50 g Mooli (daikon) radish sliced into batons
- 1 Yaki-nori seaweed sheets
- 1 tsp Kewpie mayonnaise
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
Method
- Place the nori smooth side down, on a sushi mat. It helps to wrap the mat in clingfilm beforehand..
- Wet your fingers in a dish and place a small handful of the sushi rice on the nori wrapper.
- Spread rice to cover the nori, leaving around an inch uncovered, at the top of the sheet.
- Set your filling two-thirds of the way up the rice. Be sure to place items end-to-end.
- Slowly roll the sushi with your thumbs under the mat and use your fingers to hold the filling in place.
- Roll until the rice at the bottom of the sheet meets the rice at the top, then give everything a gentle squeeze.
- Wet the uncovered nori and roll the sushi forward to seal.
- Serve with pickled ginger, Kewpie mayo, and soy sauce.