Fish maki – sushi

Last Updated on August 18, 2024

Classic sushi wrapped in nori seaweed stuffed with nishiki rice, tuna, mackerel and salmon.

Ingredients:

Range of 12 pieces: 300 g nishiki rice (round Japanese rice) 100 g salmon 80 g fresh tuna 80 gfresh mackerel 80 g pickled ginger 80 g wasabi root 100 ml soy sauce 100 ml rice vinegar 3 tbsp sugar 1 tbsp salt 1 tsp oil 8 pieces shiitake mushrooms 1 piece smaller cucumber 2 pcs nori seaweed patches bamboo mat

Procedure:

1. Wash the rice, pour it into a pot, cover with water, let it swell for an hour and then boil until the water boils
2. Boil the rice vinegar with sugar, salt and add it to the rice
3. Cut the fresh fish into thin slices of about 3×5 cm
4. Wash the cucumber thoroughly, scoop out the seeds with a spoon and cut into the same noodles as the fish
5. Fry the shiitake mushrooms in oil
6. Form the cold rice into rolls of the same size
7. Slice the seaweed, lay it out on a bamboo mat and spread half the rice on it
8. Place the strips of fish on it, rubbed with wasabi horseradish, the prepared cucumber and also half of the fried shiitake mushrooms
9. Fold the edge of the nori slice using the bamboo mat, while holding the ingredients with your fingers, slowly roll the nori slice completely and press it firmly
10. Finally, cut the sushi roll in the middle with a very sharp knife
11. Cut three equal sized pieces from each half of the sushi
12. Repeat the same procedure for the second slice of nori.