MAKI ROLLS

Ingredients

Portions: 4

• 150 g salmon filet, without skin and bones
• 150 g Norwegian White Halibut, without skin and bones
• 150 g shrimps, peeled
• 1/2 cucumber
• 1 mango
• 1 avocado
• 6 plates seaweed
• 8 dl sushi rice
• wasabi paste
• picled ginger
• soy sauce

Method

About 48 pieces

The rice must be rinsed thoroughly before cooking. Rinse in cold water until the rinse water is clear. Soak the rice for half an hour in the final rinse water. Pour out rinse water and put 8 dl water in a sauce pan (equal amounts of coccing water and dry rice). Bring the rice to a boil and boil rapidlyfor 2-3 minutes. under a tight lid. Reduce heat to the lowest level and let rice cook for 15-20 min. Make sushi vinegard (6 tbs rice vinegard, 1,5 tbs salt, 1,5 tbs sugar) Mix all ingredients in a bowl until the sugar and salt are completely dissolved. Transfer the cooked rice over to a flat-bottomed bowl - cover with a moist kitchen towel and let it cool for 10 minutes. Pour the vinegard over the rice and cut it into the using a flat spatula or a ladle. Cut carefully in a criss-cross patttern through the rice, turning it carefully. Do not stir - this will crush the grains of rice. Do not use too much vinegard - the rice should be sticy. Cool the rice to room temperature (5-10 min) The rice is ready to use. Cover ot with a moist kitchen towel to retain the moisture.

Cut fish and vegetables in 1 cm wide slices. Put a seaweed plate at the bamboo mat, and cover it with boiled rice (leave the top of the seaweed plate without rice). Put shrimps, Norwegian White Halibut or salmon, cucumber, mango or avocado at the rice. Use the bamboo mat to shape the maki roll. Use a knife moistened in vinegard water to cut the maki pieces.

Photo: Synøve Dreyer

Recipe: NSEC