Homemade Maki Sushi
4 to 6 roasted Nori seaweed leaves (each makes about 8 sushis)
1 cup sushi rice (or round rice)
1 cup of water
1/2 teaspoon salt
1 tablespoon of sugar
2 tablespoons rice vinegar (or cider)
Fresh cucumber and/or pickled cucumbers
Smoked fish (trout, salmon)
Raw fish (tuna or salmon fillets)
Cheeses (cheese spread, ripe cheese, such as Comté, cheddar, etc.)
Hard boiled eggs
Shrimps (cooked and peeled)
Pour the rice into a colander and rinse several times under tap water until the water running out becomes clear. Transfer to a saucepan, wet with the cup of water and bring to a boil. Simmer 12 minutes over low heat. Then remove from the heat, season with salt, sugar and vinegar. Cover with a clean cloth folded in several layers and let stand. Well-prepared rice should be dry, sticky and not too hot when you start wrapping the sushi. Nori leaves decompose when in contact with hot and damp ingredients.
Meanwhile, prepare the ingredients for the garnish. Cut the products of your choice into sticks of the same thickness. Place a seaweed leaf on a bamboo mat (with the shiny part down). Put about 2 tablespoons (or even 3) of rice on it. Wet your fingers and spread the rice out in an even layer on the seaweed leaf. Leave a little bit of space at the top and bottom. Then arrange the garnish widthwise, making an entire length with each ingredient.
Roll up the Nori sheet tightly, pressing and holding the ingredients with your fingers at the very start of the roll. Gently roll the mat, holding it between the index fingers and the thumbs. Moisten the upper strip of the seaweed sheet to fix the sushi roll.
Finally, cut each roll into 6 to 8 maki sushi. It’s easier with a serrated knife (I use the bread knife). Serve with a small cup of soy sauce, a swirl of Wasabi sauce and a good pinch of marinated ginger.