Maki sushi

Ingredients

Sushi nori (dried seaweed)

Wasabi paste

Pickled ginger

Soy sauce

Rice

Short grain rice

Rice vineagar

Sugar

Suggested fillings

Smoked salmon

Grated carrot

Advocado

King prawns

Bread-crumbed pork or chicken (cooked)

Cucumber

Method

Prepare rice in the Japanese method

1 cup uncooked rice

1.5 cups of cold water

Bring to boil in saucepan with lid on

Turn down heat to gentle simmer — do not lift lid and leave for 5-10 mins

Fluff rice with wooden spatula, check that it's dry and sticky

When rice is cooked, stir mixture of rice vineagar and sugar and pour over rice. Mix into rice by cutting and pressing everything with wooden spatula.

Leave to cool with damp cloth over saucepan

Chop, grate and prepare fillings

On a bamboo mat, place a sheet of sushi nori

Spoon a small amount of rice onto the sushi nori so that it takes two thirds of the surface (left to right) and edge to edge (top to bottom)

Place your toppings in the centre of the rice — we suggest a line of advocado, grated carrot and smoked salmon

Carefully roll the bamboo mat from left to right

Repeat process until you've got enough rolls

Using a very sharp knife, slightly wet under a running tap and then slice the sushi rolls into bite-sized circles.

Arrange sushi maki on a plate and serve with small bowls of pickled ginger, wasabi paste and soy sauce

Serving suggestion

Great with Miso soup! Recipe for that coming soon.

Photo of Narelle's sushi maki with smoked salmon and cucumber
November 22^nd, 2006

Photo of Yves' sushi maki with smoked salmon and red capsicum, and prawn ngiri
May 15^th, 2007

Yves' feast, May 15^th, 2007