Makis Salmon, Avocado & Cucumber

Here comes the big day of the interblog round !! It is always a pleasure to go around the blogs every month and discover some nuggets. It is
also a pleasure to discover what the person who comes to pick up at home has chosen, and this month it’s LadyMilonguera from the blog Β» Sweetness & DΓ©lices  “who came to take a look on my blog πŸ™‚ I hope she found her happiness among my recipes πŸ™‚

For my part, I went for a walk on the very pretty blog of Evalia: ” Grain de Sel “, a discovery for me who did not know his blog, a very beautiful discovery full of delicacies and recipes that attract me!

The choice of recipe was done very very quickly when I came across her maki recipe !! As you know if you follow me, I am a big fan of Japanese cuisine and you can find a lot of recipes with Japanese flavors here πŸ™‚ And yet, I had never tried maki before, preferring until then to taste them in my favorite Japanese restaurant ^ _ ^ So, this round was a good opportunity to get started and I became addicted !! So we made a “maki party” (that’s why I made a little more rice than in Evalia’s recipe πŸ™‚ and I will be offering other recipes in a short time πŸ™‚
Image Source – Google | Image by – Sandra

Ingredients for 8 rolls (about fifty maki):

  • 300 g Japanese special sushi rice
  • 1 beautiful steak of ultra-fresh salmon
  • 50 ml rice vinegar
  • 30 g sugar
  • 6 g salt
  • 8 black algae leaves (nori)
  • 1 avocado
  • 1/2 cucumber

1) Preparing the rice: Wash the rice in cold water in a colander until the water running out is clear. Then let the rice sit in the colander for at least 30 minutes. Meanwhile, mix the sugar, salt and rice vinegar.

2) Cooking the rice: Put the rice with 420 ml of cold water in a saucepan, cover and bring to the boil. Attention do not open the lid, trust the sound to note the beginning of the boiling ^ _ ^ Once boiling, lower the heat and simmer for 12 minutes. Then remove the pan from the heat and let stand for another 10 minutes without opening the lid.

3) Seasoning the rice: Pour the rice into a large dish (not metallic) and spread it out well. Stir the rice with a spatula while adding the sweet vinegar mixture (you normally have to fan the rice at the same time to cool it, but hey I skipped this step and let it cool down all over alone ^ _ ^). Reserve the rice under a damp cloth so that it does not dry out.

4) Preparation of the garnish: Cut the salmon, the avocado and the cucumber into strips about 1/2 cm thick.

5) Maki making: Place the nori seaweed sheet on your maki mat (a kind of bamboo mat). Dip your hands in cold water so that the rice does not stick to your fingers then take a rice dumpling which you place at the bottom left of your nori sheet. Spread the rice over the entire width of the leaf, then upwards leaving a strip of about 2 cm free (see photos, it’s more meaningful ^ _ ^).

6) Place in the middle of the rice strip: 3 strips of avocado, 3 strips of salmon and 1 stick of cucumber.

7) Roll from the bottom with the help of the mat and tightening well. Keep cool for 30 minutes before cutting the maki with a sharp knife (thank you ceramic knives !!). Taste with soy sauce, wasabi and marinated ginger πŸ™‚
Image Source – Google | Image by – Sandra
Image Source – Google | Image by – Sandra