Recipe
Norimaki: sushi rolls
Homemade maki with cucumber, omelette and cooked salmon: prepare the vinegared rice, roll and slice.
Edited by EMA
Original JAPANITIES recipe. Results may vary with ingredients and equipment.
Checked on: · Source : JAPANITIES editorial recipe
Ingredients
- 450 g hot cooked rice and 2 sheets of nori
- Seasoning: 2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt
- 1/2 cucumber, an omelette made with 2 eggs, 60 g cooked salmon
- Sushi mat, clean cling film, a very sharp knife
Preparing the rice and fillings
- Cut the cucumber and omelette into sticks. Remove the skin and bones from the cooked salmon, flake it and let it cool.
- Mix the vinegar, sugar and salt. Pour over the hot rice and mix gently, cutting with the spatula. Let it cool until lukewarm.
The steps in pictures
Read from left to right, then top to bottom: spread, fill, roll and slice.
Method
- Lay cling film on the mat, then the nori shiny side down.
- Spread half the rice, leaving 2–3 cm free at the far edge.
- Line up half the fillings near the bottom edge, without overfilling.
- Lift the edge nearest the mat and roll around the filling. Gradually pull away the mat and film so they are not rolled inside.
- Put the seam side down and prepare the second roll.
- Wet the knife and cut each roll into 8 pieces, wiping the blade between cuts.
Wine pairing
- Worth trying: dry, lightly oaked white Entre-deux-Mers. The editors’ suggestion, to adapt to your taste. Go easy on the soy sauce and wasabi.
Storage and transport
Eat soon. To keep, cool quickly then refrigerate; carry with an ice pack. Vinegar is no reason to leave the rice at room temperature for long.