Sushi Roll: Maki

Name: Sushi Roll: Maki
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 1 Tbsp cornstarch dissolved in 1 tablespoon water; 1 English cucumber, peeled, seeds removed, and sliced into 12 (7-inch) long by 1/4-inch thick strips; 12 sheets nori (seaweed) approximately 5 by 7-inches; 227 grams sushi grade salmon, cut into 12 (7-inch) long by 1/4-inch thick strips; 6 scallions, white and tender green parts only, cut into 12 (7-inch) lengths; 1 liters prepared vinegared sushi rice; 1 Tbsp prepared wasabi; 6 servings Vinegared water, in which to dip knife; 3 teaspoons tobiko (flying fish roe)

Sushi Roll: Maki is a gluten free, dairy free, and pescatarian recipe with 6 servings. One portion of this dish contains about 21g of protein, 4g of fat, and a total of 758 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 25 minutes. It is a reasonably priced recipe for fans of Japanese food. A mixture of wasabi, tobiko, vinegared sushi rice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Special equipment: A bamboo sushi mat

Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes.

Ingredients you will need

Nori

Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat.

Ingredients you will need

Nori

Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently.

Ingredients you will need

Spread

Nori

Rice

Roll

Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.

Ingredients you will need

Corn Starch

Cucumber

Green Onions

Dip

Wasabi

Roll

Water

Fish

Nori

Rice

Equipment you will use

Knife

Equipment

Knife

Ingredients

Servings:

1Tbsp

cornstarch dissolved in 1 tablespoon water 1

English cucumber, peeled, seeds removed, and sliced into 12 (7-inch) long by 1/4-inch thick strips 12sheets

nori (seaweed) approximately 5 by 7-inches 227grams

sushi grade salmon, cut into 12 (7-inch) long by 1/4-inch thick strips 6

scallions, white and tender green parts only, cut into 12 (7-inch) lengths 1liters

prepared vinegared sushi rice 1Tbsp

prepared wasabi 6servings

Vinegared water, in which to dip knife 3teaspoons

tobiko (flying fish roe)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc Blend. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 12 dollars per bottle.