Maki Sushi with Sardines & Basil and Salmon Poke
Fish sushi rolls - 2 ways! These Japanese style maki rolls are deliciously different - one filled with canned sardines and the other with salmon marinated in Kikkoman Poke Sauce. An easy lunch to make at home with the help of a sushi mat - give them a try!
Ingredients
1) Maki Sushi with Sardines & Basil
2) Maki Sushi with Salmon Poke
Alternative for Kikkoman Poke Sauce:
To serve:
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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