Sushi Recipe: How to make Salmon Maki with Dill?

• Preparation time: 30 minutes
• Cooking time: 15 minutes
• Rest time: 10 minutes

Serves: 6 people

• 3 sheets of rice
• 600g salmon fillet
• 350g Japanese rice
• 3 stalks of dill
• 4 tablespoons rice vinegar
• 3 tablespoons sugar
• 2.5 teaspoon salt
• 2 tablespoons sherry vinegar

1. Wash rice several times. Put it in a pan with 35 ml water, cover and bring to boil. Bake 15 minutes, then leave it to rest for 10 minutes whilst covered.

2. Mix the rice vinegar, sugar, salt and sherry in a bowl. Pour this mixture over the rice and stir. Allow it to cool. Cut the salmon into 2mm thick strips. Wash, dry and press out the dill.

3. Place each sheet of rice on a small bamboo mat. Moisten it slightly so that it is more malleable. Put on a few sprigs of dill and lay on a layer of rice about 3 mm thick. Cover it with a slice of salmon, then, with the help of the mat, roll the rice enclosing the filling inside. Tighten.

4. Cut the finished roll into small pieces.  Keep the maki in a cool, dry place wrapped in plastic film until ready to serve.

 

Discover our report on seaweed: 

– Oriental seaweed vinaigrette walnut salad

– Soba noodles with seaweed and walnuts

– Spring rolls – maki style