Salmon Maki
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
78 kcal
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Course
Main Course
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Cuisine
Japanese
Salmon Maki
Description
The Salmon Maki recipe uses cooked sushi rice spread over nori sheets, layered with strips of smoked salmon, and rolled tightly using a bamboo mat. The sushi rice is properly cooled before use to prevent sogginess and to ensure the nori maintains some crispness. The roll is sealed by moistening the edge of the nori. Slicing the roll requires a sharp, wet knife to keep the pieces neat and intact. This method produces a balanced combination of smoky salmon flavor and the tender, slightly sticky texture of sushi rice wrapped in crisp nori.
Salmon Maki is often served as part of sushi platters or as a light snack. The portions are manageable with 10 slices from the roll, making it convenient for sharing or single servings. The prepared rice and salmon strips are straightforward, making this a practical recipe for those who enjoy handmade sushi rolls.
It is important to handle sushi rice with wet hands or utensils because of its stickiness. Wetting the knife before slicing prevents excessive sticking and tearing of the roll. Rolling the sushi with the nori shiny side down helps the rice adhere better and improves appearance. Some nori brands may not seal well with water, in which case cooked rice grains can be used as adhesive. The rolling mat can be enclosed in a plastic bag for easier cleanup.
Ingredients
- 200 g sushi rice cooked
- 2 heet nori
- 100 g smoked salmon cut into strips
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
- Lay the strips of smoked salmon halfway along the rice.
- Using a bamboo rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
- Dip a sharp knife into some water and then slice the roll. Dip the knife into water each time you make a cut. Slice the roll into 10 pieces.
Notes
- Use wet hands or a spoon when handling sushi rice to avoid sticking.
- Wet the knife between each slice to achieve clean cuts without tearing the roll.
- Position the nori shiny side down so the rice sticks well and the roll looks appealing.
- If water does not seal the nori, use cooked rice grains as edible glue for sealing.
- Ensure sushi rice is fully cooled before rolling to prevent soggy nori.
- Place the bamboo rolling mat inside a zip lock bag to simplify cleaning after use.
- To measure raw rice for cooking, divide the required cooked rice amount by three (e.g., 700g raw rice for 200g cooked sushi rice).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 5rolls | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 199mg | 8% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.03g | 0% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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