Kiwi and Salmon Maki Rolls
Category: Main Dish
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Kiwi | 150g |
| Salmon | 80g |
| Nori seaweed sheets | 4 |
| Sushi rice | 250g |
| Sushi vinegar | 50ml |
Instructions
To prepare the Kiwi and Salmon Maki Rolls, begin by thoroughly rinsing the sushi rice. Place the rice in a large bowl and wash it under cold water to remove excess starch. Once the water runs clear, cook the rice according to the instructions, usually with a lid, for perfect texture.
Once the rice is cooked, mix in the sushi vinegar to season it. Stir gently with a wooden spoon, allowing the vinegar to absorb evenly throughout the rice. Cover the bowl with a clean kitchen towel and let the rice cool to room temperature.
Next, peel the kiwi and cut it in half lengthwise. Slice each half into thin sticks, matching the size of the salmon strips.
Place a sushi rolling mat (stuoia) on a clean surface and lay a sheet of nori seaweed on top, shiny side down. Wet your hands lightly with water to prevent the rice from sticking, then spread a thin, even layer of cooled sushi rice across the nori, leaving about 2–3 cm of space at the top.
Place a few sticks of fresh salmon and kiwi in the center of the rice. With gentle pressure, begin rolling the maki, ensuring that the roll is tightly packed. As you approach the top of the nori sheet, where the rice ends, continue rolling until the exposed edge of the nori sheet seals the roll.
Now that the roll is complete, use a sharp knife dipped in water to slice the roll in half. Then, cut each half into three equal pieces, giving you a total of six sushi rolls.
Serve your delicious Kiwi and Salmon Maki Rolls immediately for a fresh and flavorful dish. Enjoy!
