We love sushi and we know that if you are reading this you too. Today we show you how salmon and avocado maki are prepared.
Ingredients:
- 300 grams of rice for sushi
- 100 milliliters of rice vinegar
- 1 a sugar tablespoon
- 1 tablespoon salt
- 150 grams of salmon
- 1 avocado
- 5 salary wants
- Soy
- Wasabi
- Ginger
Elaboration
- We wash the rice until the water runs clear. Cook with double the water until it is reduced during 15 minutes well covered. We let others rest 10 without uncovering it.
- In a small saucepan we heat the rice vinegar (or failing white wine vinegar) and add the tablespoon of sugar and salt. We stir until it dissolves well. We reserve.
- We spread the rice on a flat tray in order to cool it before using it.
- While it rests we will be adding the vinegar over the rice, moving it slightly to make sure it reaches all the beans.
- We cut the salmon into not very thick elongated sheets. We will do the same with the avocado.
- We have to make sure that the fish is suitable for consuming raw.
- On a bamboo mat with plastic wrap we will spread the nori seaweed. We will put a thin layer of rice on top leaving a small edge.
- We will place the salmon and avocado slices near the end closest to us and roll carefully. We will stick the seaweed hydrating it with our fingers. Let stand cold.
- We cut with the help of a sharp knife and serve with soy sauce, wasabi and ginger.