This recipe is a quick and effortless reinterpretation of the classic maki-sushi: an alternative for those who don’t love raw fish.
Instead of chilled fish, in fact, this maki-sushi is filled with smoked salmon and avocado slices and is served with guacamole. Thanks to easily available ingredients and an exclusive sushi mould, you will prepare perfect rolls.
Here’s how to use the sushi mould step by step:
Below you can find the recipe of Graficare in cucina
Preparation time: 70 minutes
Cooking time: 40 minutes
Difficulty: medium
Yields: makes 5 servings
Budget: medium
Ingredients
• 500g sushi rice
• 600ml water
• ¾ glass rice vinegar
• 60g sugar
• 5g salt
• 200g smoked salmon
• 1 ripe avocado
• 5 sheets of nori seaweed
• guacamole to taste
Instructions
- Wash the rice several times before cooking: if the water remains cloudy, keep washing and rinsing until the rice grains are visible through the water. This step is crucial to get rid of the starchy flavour. Leave the rice to soak for 15 minutes. Drain, and let it rest for another 15 minutes. Put the rice in a pot and cover with water. Put a lid on the pot and bring to the boil. Leave on the stove for 5 minutes without raising the lid. Lower the heat, cook for another 10 minutes, then turn off the heat and leave the rice in the closed pot for another 10 minutes. Meanwhile, put the rice vinegar with the sugar and the salt in a pan, bring to a boil and turn it off. Allow to cool.
- Once the rice is ready, transfer it in a short and wide bowl (better a bamboo one, if you have it) and let it cool, turning it with a spoon and waving a fan or something stiff. Once cooled, season with the vinegar sauce and stir gently with a spoon. Cut the salmon into long strips: about 40 g per serving (or 6 maki rolls). Peel the avocado, cut it in half lengthwise, remove the pit and cut the pulp into strips.
- At this point, we are ready to assemble our maki. Fill the mould halfway with rice and press to compact it well. With wet hands, make a little indent in the centre.
- Add a strip of salmon and a few strips of avocado. Cover with more rice but don’t overstuff it. Close with the lid and press for 10 seconds.
- Remove the transparent lid, turn the mould upside down on a sheet of nori seaweed, press the levers and let the filled rice come out. Roll up the maki-sushi. Wet a knife with cold water and cut the roll into six equal pieces. This is the portion for one person. Repeat for the other four servings. Serve your maki-sushi with guacamole.
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