Maki sushi for kids
With brown rice, oatmeal and boiled smoked salmon
2-3 sheets of Nori (each makes about 8 sushis)
1 cup of brown round rice
1 cup of fine oat flakes
2 cups of water
1/3 teaspoon of salt
1 teaspoon of brown sugar
2 tablespoons of rice vinegar (or apple cider vinegar)
Hard-boiled egg (cooked 15 minutes)
Smoked fish (trout or salmon, which we are going to boil)
Soak the brown rice in cold water for an hour (or overnight). Then put it 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 15 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.
Wet the oat flakes with the other cup of water. Bring to a boil, cover and let infuse off the heat. The water should be completely absorbed. Season like the brown rice.
Meanwhile, prepare the ingredients for the filling by cutting them into sticks of the same thickness. As for the smoked fish, cook it for 10 minutes in a little water. This procedure eliminates all harmful bacteria and lowers the salt level. You can also boil raw fish, increasing the cooking time to 15 minutes, especially if the fillet is thick.
Place a sheet of seaweed on a bamboo mat (shiny side down). Wet your fingers and spread out 2-3 tablespoons of rice or oatmeal 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 sushis. It’s easier with a serrated knife (I use the bread knife). Serve with a small cup of 40% less salt soy sauce which can be further diluted with cold water.