These Japanese rolls are made of sushi rice seasoned with rice vinegar and a variety of ingredients held together in nori seaweed. One of my family’s favorites!
Don’t hesitate any longer and get started if you like makis. They are so good when homemade and if you have some time! It’s also more fun if you have extra hands!
400 g sushi rice
1 pack of nori seaweed
1 makisu (small placemat made of bamboo)
3 TBS sesame oil
30 cl rice vinegar
½ a cucumber
200 g extra-fresh salmon
1 small jar of salmon roe
1 bunch of fresh cilantro and/or chives
½ a lemon
1 or 2 makisu
Individual tiny bowls for the sauce
- Step 1 COOKING THE RICE: first rinse the raw rice in a large bowl filled with water. Stir and drain. Allow a few minutes to settle. My advice is to only cook limited quantities of rice at a time: that is about 300 to 400 g maximum. If you need more rice, use two pans. The quantity of water required to cook the rice may vary according to the brand or type of rice. But generally, the ratio is one cup of rice for one cup of water, 15 minutes to cook and lower the heat when it starts boiling. You may also follow the instructions on the package if any… Let the rice sit in its hot steam after cooking and shuffle it in a large bowl after about 10 minutes. Stir with a wooden spatula to help get rid of any humidity. Then, pour the sesame oil and the rice vinegar on top of the rice and stir. Now let the rice reach a warmer temperature for about 15 minutes. Stir once in a while to avoid lumps. In the meantime, I like to prepare the fish and vegies. If you know you won’t use the rice in the next few minutes, cover it with a damp kitchen cloth. That way, it won’t dry.PREPARATION OF THE INGREDIENTS: peel the cucumber, remove the seeds at the center and cut slices the length of a nori leaf. Wash and peel the carrot and cut it in thin slices ½ a cm wide. Chop the chives. Place these ingredients in a plate and set aside. Slice the avocado and sprinkle with a few drops of lemon to keep the nice green color, then prepare the salmon: remove the bones and cut in long slices too. Keep these ingredients at hand.
- Step 2 THE MAKING-OF THE MAKIS: (if my directions need complementary explanations, Internet has many self-explanatory videos you can watch) Prepare a bowl of cold water with vinegar to rinse your sticky fingers. Set the bamboo mat flat in front of you. The roll will start from the bottom to the top. The nori leaf will lie shiny side on the bamboo mat. Sprinkle some water on the leaf or apply your wet hand on it. The leaf will have to be damp. You will need to act quickly for the following operation as the nori leaf will retract if it dries. Add the rice, the sesame seeds, some chives, the salmon, and the avocado and / or some carrot bits to your liking. Now you may start rolling from bottom to top: make sure the bamboo mat does not get stuck in the roll… While rolling, press the log from the center to the sides to get a regular log. That way, the cutting part will be easier. Set aside and start preparing another log. Be careful the logs remain apart from one another as they could cling together if too close! I tend to rinse the bamboo mat often to remove the sticky rice bits. To make your makis a colorful and savory temptation, use a variety of ingredients such as salmon roe, avocado, chives and or carrot bits …
- Step 3 Only when ready to sit at the table, will you slice the logs otherwise the rice could dry out. Serve on each plate with soja sauce on the side, sushi ginger , and wasabi.