Salmon roll (nori maki)

Name: salmon roll (nori maki)
Cook time: 90 min
Total time: 90 min
Yield: 30
Cuisine: Japanese
Ingredients: 500 g Sushi rice pack 500 g; 600 ml tap water; 4 tl granulated sugar; 6 el rice vinegar; 2 tl sea salt; 150 g fresh salmon fillet; 5 nori sheet

Japanese rice rolls with salmon and seaweed.

Ingredients

Kitchen Stuff

1 bamboo mat

Directions

Rinse the rice in a sieve under cold running water until the water almost no longer turns white.
Let the rice stand for 10 minutes in a pan with a thick bottom. Add the water and bring to the boil.
Boil the rice with lid on the pan for 2 min. On high, 5 min. On medium and 12 min. On low heat.
Turn off the heat, take the lid off the pan and cover the pan with a clean tea towel, put the lid back on the pan and let stand for 15 minutes.
Heat the vinegar, the salt and the sugar and stir until the sugar and salt have dissolved. Allow to cool.
Spoon the rice into a low dish (no metal!). Sprinkle the dressing over it.
Shovel and fan cool with a fan or newspaper. Allow to cool to room temperature.
Cut the salmon into long strips of 1 cm wide. Wrap the bamboo mat in cling film.
Place a nori sheet on the mat. Spread a layer of rice of 1 cm thick with moist hands, but leave 2 cm at the top.
Place 1-2 strips of salmon in the middle of the rice and roll up with the mat. Stick with water. Make 4 more roles.
Dip a sharp knife into hot water and cut the rolls into 6 equal pieces.
Serve with soy sauce, wasabi and pickled ginger. Bon appétit! .