Japan
Maki Sushi
Rolled elegance – the art of seasoned rice
“Sushi” refers not to the fish but to the seasoned rice. Originally rice served as a fermenting agent to preserve fish; in Edo-era Tokyo it became the quick, fresh dish we know today.
Maki – rolls wrapped in nori – can be made at home with a little practice. The key is perfectly seasoned rice: mixed warm with rice vinegar, sugar and salt and cooled to body temperature.
Ingredients
- Sushi rice300 g
- Rice vinegar3 tbsp
- Nori sheets4
- Salmon or tuna (sushi grade)200 g
- Cucumber & avocado1/2 each
- Wasabi & soy sauceto serve
- Pickled ginger (gari)to serve
★ = available authentic in the Asia Boutique
Preparation
Wash and cook the rice, mix with rice vinegar, sugar and salt and cool.
Place nori on the bamboo mat, spread the rice thinly, leaving the top edge free.
Lay fish and vegetables in strips.
Roll up tightly with the mat, seal the edge with water.
Cut into pieces with a wet, sharp knife, serve with wasabi, soy and gari.
Make it original
Real sushi rice, rice vinegar and nori are the base. Available in the Asia Boutique. Use sushi-grade fish only.