Ingredients to make Sushi Maki:
- 150 grams of Rice for cooked sushi
- 2 sheets of Nori Seaweed
- 50 grams of tuna loin
- 50 grams of salmon loin
- ½ unit of Avocado
- ½ stalk of Celery
How to make Sushi Maki:
- The secret to good sushi is undoubtedly in the rice, so if you have any doubts about cooking, I recommend that you follow the manufacturer’s instructions or review the step-by-step sushi rice recipe. Once the rice is ready, let it rest until it reaches room temperature.
- To prepare the make filling, cut all the ingredients into thin slices. Make sure that the fish strips are more or less the same size and remember that the ingredients are to taste. You can eliminate or include others such as carrots or mangoes if you wish.
- To assemble the sushi rolls we will need a sushi mat. If you don’t have one, you can use a rag lined with plastic wrap. Then, place the seaweed on the mat and spread a ball of rice from the center. Cover the seaweed sheet completely with the rice, leaving a couple of centimeters free on the top and bottom edges.
- Tip: To spread the rice more easily, moisten the tips of your fingers with a little water.
- Place the filling halfway down. Start with the tuna maki, placing the fish strips along with the rest of the ingredients.
- To roll it up, carefully fold and press along the length of the roll. Moisten the free edges of the seaweed a little so that it seals well when you finish with the sushi roll. Repeat this same process with the salmon to make the other salmon maki.
- When you have the two rolls ready, use a sharp knife and cut 6 pieces for each roll. And you will have the makis to enjoy.
- Accompany the maki sushi like some pickled ginger, wasabi and soy. If you want you can decorate with dehydrated onion, trout roe or wake seaweed.
