Maki Sushi

It is believed that the origin of Maki Sushi has been traced back to 1824, when it was first created by Hirose Takezo who lived onsen-sushi at Kikunae's request.

Takezo mixed cooked rice with shari (vinegar), sugar, salt, katsuo bushi (bonito flakes). He then shaped this into makizushi style by putting it on top of his hand to shape it, before adding the topping ingredients.

  • 175 g sushi rice
  • 250 ml water
  • 2 tbsp rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 150 g raw salmon fillet
  • 2  nori sheets
  • 1 teaspoon wasabi
  • 1 teaspoon ginger
  1. About 400 g cooked rice is required for 12 maki sushi. To do so, wash 175 g sushi rice as directed above, bring to a boil with 250 ml water, then reduce to a low heat and cook for 2 minutes. Then turn off the heat and let the rice soak for 10 minutes in a covered pot. It's crucial not to open the pot since the water vapor will escape otherwise. Remove the lid and set aside for another 10 minutes to allow the rice to expand.

  2. In a small saucepan, heat 3 tablespoons rice vinegar with a level teaspoon each of salt and sugar, then stir in the swelled rice loosely. The temperature of the rice and the marinade should be same. Under no circumstances should you mix in a metal dish, as this may alter the flavor! Allow it to sit for 10 minutes.

  3. Wash the salmon in cold water, pat dry, and inspect for any remaining bones. After that, cut the strips into 1 cm broad strips.

  4. Place a nori sheet on a bamboo mat or a clean tea towel with the smooth side down. Cover with rice, leaving roughly a centimeter on one long side free. Slightly moisten this. Brush the opposite long side with wasabi and cover with salmon strips. Wasabi is quite spicy, so use caution! If you're not sure, just leave out the wasabi and eat it later.

  5. With the help of the tea towel, carefully fold in the nori sheet, securing the salmon in place with your fingers. Lift the tea towel and roll it up entirely, pressing down again and again. The first sushi roll has been prepared! With a very sharp knife, cut the second roll into six pieces in the same way as the first.

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Main Course
Japanese
Maki Sushi, Sushi, Sushi Rolls

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