Hokai Maki (Sushi with Salmon and Avocado)
½ sheet nori
6 tbsp. tablespoons sushi rice
salmon fillet (18x0.6 cm)
19 cm avocado slice
Put a sheet of nori on a sushi mat. With your hands moistened with a mixture of water and vinegar, spread rice on top with an even layer, leaving 1 cm wide strips on the sides and from the edge far from you. In the center of the rice, lay the salmon fillet and avocado.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Cut the roll in half, and then each half into 3 pieces. Arrange on a platter with radishes, wasabi and ginger.
½ sheet nori
6 tbsp. tablespoons sushi rice
salmon fillet (18x0.6 cm)
19 cm avocado slice
Put a sheet of nori on a sushi mat. With your hands moistened with a mixture of water and vinegar, spread rice on top with an even layer, leaving 1 cm wide strips on the sides and from the edge far from you. In the center of the rice, lay the salmon fillet and avocado.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Cut the roll in half, and then each half into 3 pieces. Arrange on a platter with radishes, wasabi and ginger.
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