Maki Sushi
Ingredients
- 450 g sushi rice
- 450 ml water
- 50 ml sugar
- 2 tsp coarse salt
- 75 ml Japanese rice vinegar
- 1 bamboo sushi mat
- 2½ tsp wasabi
- 9 nori seaweed sheets
- 75 g salmon fillet, in strips – about 1 x 1 x 18 cm (sushi quality − frozen minimum 24 hours and thawed)
- 75 g cucumbers – about ½ x ½ x 18 cm
- 75 g tuna, in strips – about 1 x 1 x 18 cm (sushi quality − frozen minimum 24 hours and thawed)
- 25 g carrots, in very thin sticks – about 18 cm
- 75 g turbot, in strips – about 1 x 1 x 18 cm (sushi quality − frozen minimum 24 hours and thawed)
- 6 green asparagus (about 50 g)
- 100 ml japanese soya sauce
- 2 tbsp wasabi
- 75 g Pickled ginger
- 100 ml salmon roe
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