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Salmon and Nori Maki
The classic sushi-bar maki: raw salmon at the centre and a sheet of nori around the rice. The Maki Party shapes the rice roll first, so wrapping it in seaweed is a quick final step rather than a job for a bamboo mat.
- Total time
- 43 min
- Prep
- 20 min
- Cook
- 13 min
- Rest
- 10 min
Ingredients
Method
Rinse the rice until the water runs clear, then cook it with the cold water in the Tupperware Microwave Rice Maker for 12 to 13 minutes at 600 W. Leave to stand for 10 minutes, fold in the vinegar, sugar and salt mixed together, and let it cool to room temperature.
Lightly oil the base and lid of the Tupperware Maki Party. Half-fill the base with rice and press a groove along the centre with the slim silicone spatula.
Lay a few sticks of salmon in the groove, cover with more rice and smooth it level with the spatula.
Fit the lid on the base and press down firmly on the two wide edges, then unmould the roll.
Place a half sheet of nori on a cutting board and unmould the roll onto it. Moisten the far edge of the nori with the silicone brush dipped in water, roll it around the rice and press gently to seal.
Repeat to make 5 rolls. Cut each one into 8 to 10 even pieces with the filleting knife, dipping the blade in cold vinegared water between cuts, and serve with soy sauce.
