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Maki Sushi with Sardines & Basil and Salmon Poke
Method and ingredients for making your own delicious sardine and salmon sushi.

Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
290 kJ / 69 kcal
Fat:
2 g
Protein:
4 g
Carbohydrates:
8,6 g
Ingredients for 12 portion(s)
1) Maki Sushi with Sardines & Basil
- 40 g sardine fillets, in oil (canned)
- 2 tsp Kikkoman naturally brewed soy sauce
- 2 tsp pickled ginger or chopped ginger
- 3-4 basil leaves
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
2) Maki Sushi with Salmon Poke
- 2 raw salmon strips, approx. 6-9cm long
- 1 tbsp Kikkoman Poke Sauce*
- 1 long cucumber strip, approx. 10-12cm long
- ½ nori sheet
- 70 g cooked sushi rice**
- ½ tsp wasabi paste
*Alternative for Kikkoman Poke Sauce:
- 10 g Kikkoman naturally brewed soy sauce
- 3 g sugar
- 2 g lemon juice
To serve:
- Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce
Preparation
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.
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.
*Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
- 100 ml Kikkoman seasoning for sushi rice
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
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.
Used products in this recipe
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
290 kJ / 69 kcal
Fat:
2 g
Protein:
4 g
Carbohydrates:
8,6 g
Ingredients for 12 portion(s)
1) Maki Sushi with Sardines & Basil
- 40 g sardine fillets, in oil (canned)
- 2 tsp Kikkoman naturally brewed soy sauce
- 2 tsp pickled ginger or chopped ginger
- 3-4 basil leaves
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
2) Maki Sushi with Salmon Poke
- 2 raw salmon strips, approx. 6-9cm long
- 1 tbsp Kikkoman Poke Sauce*
- 1 long cucumber strip, approx. 10-12cm long
- ½ nori sheet
- 70 g cooked sushi rice**
- ½ tsp wasabi paste
*Alternative for Kikkoman Poke Sauce:
- 10 g Kikkoman naturally brewed soy sauce
- 3 g sugar
- 2 g lemon juice
To serve:
- Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce