Maki Sushi with Sardines & Basil and Salmon Poke

Preparation

1) Maki Sushi with Sardines & Basil

1. Dab the oil from the sardines with a paper towel and chop the sardines.
2. Put the sardines in a bowl and add the Kikkoman soy sauce.
3. Roughly chop the ginger and pluck the basil leaves.
4. Mix ginger, basil and marinated sardines.
5. Place ½ nori sheet on the sushi mat.
6. Spread the sushi rice on it with wet fingers.
7. Spread wasabi paste with finger lengthwise along the middle of the sushi rice (wasabi paste can be omitted).
8. Place 4 tsp of sardine mixture lengthwise along the middle of the sushi rice.
9. Roll up with the help of the sushi mat and cut into 6 equal pieces.
10. Arrange with pickled ginger and wasabi paste.

2) Maki Sushi with Salmon Poke

1. Marinate the salmon strips in the Kikkoman Poke Sauce* for about 30 minutes.
2. Remove the seeds from the cucumber and cut the cucumber into thinner strips.
3. Place ½ nori sheet on the sushi mat.
4. Spread the sushi rice on it with wet fingers.
5. Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can be omitted).
6. Place marinated salmon strips and cucumber strips lengthwise along the middle of the sushi rice. 
7. Roll up and cut into 6 equal pieces with the help of the sushi mat.
8. 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.