Maki Sushi with Sardines & Basil and Salmon Poke
Total time
35 mins
35 mins
preparation time
Method and ingredients for making your own delicious sardine and salmon sushi.
Ingredients
12 portion(s)
1) Maki Sushi with Sardines & Basil
40 g
sardine fillets, in oil (canned)
2 tsp
pickled ginger or chopped ginger
3.50
basil leaves
0.50
nori sheet
70 g
cooked sushi rice
0.50 tsp
wasabi paste
2) Maki Sushi with Salmon Poke
2
raw salmon strips, approx. 6-9cm long
1 tbsp
1
long cucumber strip, approx. 10-12cm long
0.50
nori sheet
70 g
cooked sushi rice
0.50 tsp
wasabi paste
Alternative for Kikkoman Poke Sauce:
3 g
sugar
2 g
lemon juice
To serve:
Pickled ginger
wasabi paste
Nutritional facts (per portion):
290 kJ
/
69 kcal
2 g
Fat
4 g
Protein
8.6 g
Carbohydrates
Preparation
Step 1
Maki Sushi with Sardines & Basil
- Dab the oil from the sardines with a paper towel and chop the sardines.
- Put the sardines in a bowl and add the Kikkoman Soy Sauce.
- Roughly chop the ginger and pluck the basil leaves.
- Mix ginger, basil and marinated sardines.
- Place ½ nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Spread wasabi paste with finger lengthwise along the middle of the sushi rice (wasabi paste can be omitted).
- Place 4 tsp of sardine mixture lengthwise along the middle of the sushi rice.
- Roll up with the help of the sushi mat and cut into 6 equal pieces.
- Arrange with pickled ginger and wasabi paste.
Step 2
Maki Sushi with Salmon Poke
- Marinate the salmon strips in the Kikkoman Poke Sauce* for about 30 minutes.
- Remove the seeds from the cucumber and cut the cucumber into thinner strips.
- Place ½ nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can be omitted).
- Place marinated salmon strips and cucumber strips lengthwise along the middle of the sushi rice.
- Roll up and cut into 6 equal pieces with the help of the sushi mat.
- Arrange with pickled ginger and wasabi paste.
Tip:
When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Recipe-ID: 940
Recipe as PDF
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