Maki

For the maki, cold rinse the sushi rice in a colander until the water remains clear. This is important to remove the starch and prevent the rice, which sticks well, from sticking too much.

Prepare the rice according to package directions, seasoning with rice vinegar, sea salt and a little sugar to taste. Put the rice in a large bowl and spread it apart a bit so it can cool faster.

Cut the washed vegetables and the salmon into strips. Place a nori sheet on the bamboo mat and spread it thinly with the finished sushi rice, except for the top edge about 2 cm. This works better when your hands are wet.

Spread little wasabi paste on the rice. Portion the vegetables or salmon or surimi combined as desired, in the middle of the rice. Then roll up with the bamboo mat. Stick the nori sheet end with water. Chill the finished maki and slice before serving. Serve with soy sauce.

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