Preparation time: 50 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
3 measures of sushi rice (transparent cup)
3 measures of water (blue cup)
2 tablespoons of rice vinegar
1 tablespoon of sugar
3 g of salt
Optional:
A piece of Kombu seaweed
For the maki rolls:
Nori seaweed
Wasabi
Rice vinegar
Salmon or tuna
Optional:
Avocado and Philadelphia cheese
Soy sauce
Preparation:
For the sushi rice:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Leave the wet rice to drain in the sieve for 30 minutes.
Pour the drained rice and measured water into the rice cooker (you can add a piece of Kombu seaweed to enhance the flavour). Place the lid and press Cook.
Leave the mixture to cool before preparing the maki rolls.
For the maki rolls:
Place half a piece of nori seaweed on a mat.
Wet one hand with water mixed with a little rice vinegar (this will prevent the rice from sticking). With your wet hand, take a handful of rice equivalent to the size of a tomato. Flatten it slightly with your hand and spread it on the centre of the seaweed. Cover the nori seaweed with rice: leave 1 centimetre of seaweed at the top without rice (completely empty).
Optionally, place a pinch of wasabi on top of the rice (in the middle). Place a piece of fish, previously cut into a 1-centimetre-thick rectangle, on top.
Optionally, you can prepare it with avocado and Philadelphia cheese.
Lift the mat with the nori, starting with the part closest to you, and roll the rice, while holding the fish with your ring finger. Before reaching the part of the seaweed that is not covered with rice, finish pressing the seaweed firmly with your fingers, pressing the whole thing towards you.
Finish rolling the maki by pressing the seaweed onto the part that does not have rice. Try to ensure that the seam of the roll is at the bottom (the part that touches the work surface). Never apply too much pressure, as this can crush the sushi. The roll should be round or square (in this case, shape it by pressing with your fingers).
To cut the maki: wet a cloth with water and wipe the knife with it to moisten it slightly. You can also use rice vinegar.
Cut the roll in half and moisten the knife again. Cut each half into three pieces. After cutting each piece, wipe the knife again with the cloth to prevent the rice from sticking.
Serve with soy sauce.
