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Sushi Rice Rolls with Raw Salmon and Nori
This is maki as you would find it at a sushi bar, raw salmon wrapped in nori. The Maki Party shapes the rice roll first, and the seaweed becomes a quick finishing 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 under cold water, swirling it, until the water runs clear, then cook it with the cold water in the Tupperware Microwave Rice Maker: 12 to 13 minutes at 600 W. Once it has stood for 10 minutes, stir in the vinegar-sugar-salt mixture made separately and let it cool to room temperature.
Brush a little oil over the base and lid of the Tupperware Maki Party, then pack half the rice into the base and cut a groove down the centre with the slim silicone spatula.
Lay a few sticks of salmon along the groove, cover with rice and level it off.
Fit the lid on, press down firmly on the two wide edges, then lift the lid off and slide out the rice roll.
Set a half sheet of nori on a board, unmould the roll onto it, moisten the far edge with the silicone brush dipped in water, then roll it up and press gently to seal.
Repeat to shape all 5 rolls, then cut each into 8 to 10 pieces with the filleting knife, rinsing the blade in cold vinegared water between cuts; serve with soy sauce.
