Maki sushi

Ingredients

Sushi nori (dried seaweed)

Wasabi paste

Pickled ginger

Soy sauce

Rice

Short grain rice

Salt

Rice vineagar

Sugar

Suggested fillings

Fresh raw salmon, tuna, mackerel

Smoked salmon and tinned tuna with mayo will do if you're not near a very reputable fishmonger)

King prawns

Bread-crumbed pork or chicken (Tonkatsu)

Cucumber

Grated carrot

Advocado

Red/green capsicum (bell pepper)

Method

Prepare sticky rice

When rice is ready, warm some sugar in rice vineagar until the sugar dissolves. Pour it over rice a little at a time. Mix into rice by cutting and pressing everything with wooden spatula. Taste. If you think it has enough of rice vineagar and sugar, you can move on to the next steps.

Leave rice to cool with a damp cloth over the saucepan

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, red capsicum and fresh raw 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 and a chilled bottle of Chablis.

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