Homemade Salmon Roll Maki: A Delightful Culinary Creation
Roll up fresh salmon and perfectly seasoned sushi rice to create delicious Maki rolls!
Making Maki at home is surprisingly easy! This recipe guides you through creating beautiful salmon roll Maki that anyone can make. Generously stuff them with your favorite salmon and roll them up tightly for a satisfying meal or a special treat. Perfect for beginners and sushi lovers alike!
Sushi Rice Seasoning Base- 3 Tbsp Rice vinegar
- 2 Tbsp Mirin (sweet rice wine)
- 2 Tbsp Sugar
- 1 sheet Kombu (dried kelp, approx. 5×5 cm)
- 1/2 Tbsp Salt
Salmon Roll Maki Fillings- 100g Fresh Salmon Sashimi-grade
- 1 bowl Cooked Sushi Rice (warm)
- 3 Tbsp Tobiko (flying fish roe)
- 2 Tbsp Mayonnaise
- 1/2 Cucumber
- A little Sprouts (e.g., radish sprouts)
- 100g Fresh Salmon Sashimi-grade
- 1 bowl Cooked Sushi Rice (warm)
- 3 Tbsp Tobiko (flying fish roe)
- 2 Tbsp Mayonnaise
- 1/2 Cucumber
- A little Sprouts (e.g., radish sprouts)
Cooking Instructions
Step 1
Begin by thoroughly washing the cucumber. Cut it in half lengthwise, then slice each half into long, thin sticks. Gently scoop out the seeds using a spoon. This step helps to reduce excess moisture inside the roll.
Step 2
Take a sheet of Nori (seaweed) and cut it exactly in half horizontally. This will provide the perfect size for rolling your Maki.
Step 3
In a small bowl, combine the rice vinegar, mirin, sugar, and salt for the sushi rice seasoning. Stir well until the sugar and salt start to dissolve. Place the sheet of kombu in the mixture to infuse its flavor.
Step 4
Microwave the bowl containing the seasoning mixture for about 30 to 40 seconds. This will ensure the sugar and salt are completely dissolved, creating a smooth and flavorful sushi vinegar.
Step 5
Add the warm cooked rice to a mixing bowl. Pour the prepared sushi vinegar over the rice. Gently mix the rice with a spatula or rice paddle, being careful not to mash the grains. Mix until the rice is evenly seasoned and has a fluffy texture. Avoid overmixing, which can make the rice gummy.
Step 6
Place one half-sheet of Nori onto a bamboo sushi mat (makisu), shiny side down. Spread about half of the seasoned sushi rice evenly over the Nori, leaving about a centimeter border at the top. Sprinkle the tobiko and spread the mayonnaise over the rice. Arrange the fresh salmon slices, sprouts, and cucumber sticks diagonally on top of the rice, closer to the bottom edge of the Nori.
Step 7
Using the bamboo mat, carefully lift the edge closest to you and start rolling the Maki tightly. Fold the rice-covered part over the fillings, then continue to roll, applying gentle pressure to shape the roll. Slightly dampen the exposed Nori edge with water to seal the roll. Once rolled, you can gently shape it further with the mat. Slice into bite-sized pieces and enjoy your homemade salmon Maki rolls!
