Sakemaki - Salmon Maki

Name: Sakemaki - Salmon Maki
Prep time: 30 min
Total time: 30 min
Yield: 1 roll
Cuisine: Bucătărie asiatică
Ingredients: 4 nori sheets; 500 g of cooked sushi rice; 200 g of fresh salmon fillet; 1 teaspoon of wasabi paste; 2 tablespoons of soy sauce; 30 g of pickled ginger for sushi; 1 bamboo sushi mat

30 min

Under an hour

Sezamo

Preparation method

Cut the salmon fillet into long, thin strips, cutting perpendicular to the grain.

Halve the nori sheets. Place one half sheet on the bamboo mat, shiny side down. With moistened fingers, spread approximately 75 g of cooked rice over the nori, leaving a 0.5 cm free margin at the top. Spread a little wasabi paste over the rice.

Place the salmon strips over the rice, in the first third of it (the part closest to you).

Chef's tip

Wasabi and pickled ginger are essential for enjoying sushi traditionally. Pickled ginger helps neutralize the taste between different types of sushi and aids digestion.