Cooking: special meals

Cooking: Entertaining

Light and Fluffy Italian Homemade Gnocchi

Light and Fluffy Italian Homemade Gnocchi

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. Very different from the ones already made which tend to have too much flour because they have to last longer on the shelf. My husband calls them lead balls. Also, some recipes use eggs, I don’t. My homemade gnocchi are… Read more →

Bruschette Toppings using Virgin Olive Oil

4 Bruschette Toppings Using Virgin Olive Oil

If you want your barbecue to be complete, here are 4 bruschette toppings using virgin olive oil. (This post is in collaboration with Jamie’s Italian and his Buyer’s Guide To Olive Oil) Every Italian Barbecue starts with a bruschetta: rustic bread cut in slices and toasted over the charcoal. It is like the toast for an English breakfast, For Italians,… Read more →

huey dewey and louie

Cooking for Huey Dewey and Louie

We all grew up watching American cartoons, and every time there was a celebration Donald Duck would cook muffins, pancakes, and brownies for his nephews, Huey Dewey and Louie. Manuale di Nonna Papera   They were everybody’s favourites and were always devoured with avidity and joy by all cartoons: Mickey Mouse, Goofy, Duffy Duck, Bugs Bunny….Walt Disney as well as… Read more →

10 tips for Surviving Christmas cooking

10 Tips for Surviving Christmas Cooking

Organizing your Christmas cooking is not only about the Christmas meal but also feeding the family the days before and cater for unexpected guests while you are already busy with everything else. Two days left until Christmas, the clock is ticking down! Besides the presents, Christmas cards and the closing of business over the festive week, I need to plan… Read more →

Duck magret de Canard sauce a l'Orange

French Challenge: Duck Magret de Canard à l’Orange and Gratin Dauphinoise

Duck magret de canard a l orange is France favourite dish. At last some rain, and the temperature has dropped. It seems autumn has finally arrived, and I am ready for some comfort and festive food to warm up our cold and rainy weekends. To celebrate the new season I embraced a new French challenge: Magret de Canard a l’Orange… Read more →

Sushi: Do you want to know 3 secrets? Video

A sushi video step by step tutorial.

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5 from 2 votes
Maki Uramaki sushi recipes
Print
Maki and Uramaki Sushi Rolls Recipe
Prep Time
1 hrs
Cook Time
20 mins
Total Time
4 hr 20 mins
 
As our favourite Sushi is with plenty of salmon, I always prefer to make it at home.
Course: Main Course
Cuisine: Japanese
Servings: 4 people
Calories: 512 kcal
Ingredients
For the rice
  • 500 gr Sushi Rice
  • 1 cup Sushi Rice Vinegar Seasoning
  • 5 tbsp sugar
  • 1 tsp salt
Filling
  • 300 gr fresh salmon stored at -20 C for at least 7 days
  • 1 avocado
  • 1 scallion
  • Wasabi paste
  • 10 sheets Nori Seaweed
  • 45 gr sesame seeds as needed
To serve them with
  • Soy Sauce
  • Sushi Ginger
Instructions
  1. Wash your sushi rice until the water is clear
    wash sushi rice
  2. Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
  3. Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutes Do not open the pan while cooking as the steam will evaporate.
  4. In a small pan heat up the rice vinagre to dissolve the sugar and the salt
  5. Add the syrup to the rice. Mix and let it cool down completely. Best if rested for 1/2 day
PREPARE THE INGREDIENTS
  1. Cut the salmon in small slices with a sharp knife
  2. Cut the avocado in slices and the scallion in strings
ASSEMBLE
  1. Position your sushi mat and take your first sheet of Nori
  2. Shining part down and cut traces perpendicular to the mat sticks
  3. To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers
  4. To make a thin layer of rice, lay a cling film over the rice and
  5. roll it flat with a rolling pin
FILL IT
  1. With your finger, spread some wasabi along the edge of the rice
  2. Lay over the wasabi line the salmon, the avocado and the scallion strings
ROLL IT
  1. Starting from the side with the filling
  2. keeping it tight with the mat
  3. Lift the mat
  4. Slice with a VERY sharp knife
  5. Maki Sushi Rolls
MAKING: Uramaki Sushi
  1. Next Nori sheet
  2. This time turn it up-side down
  3. Lay your filling over the Nori
  4. and roll
  5. remove the cling film
  6. Spread the sesames seeds over a tray
  7. and roll
  8. repeat - slice
  9. Uramaki Sushi
  10. Enjoy a homemade Sushi with plenty of salmon
Recipe Notes

Calories 512 calories per serving
Fat 12 gr per serving
Carbohydrates 79 gr per serving
Proteins 20 gr per serving
Sugar 39 gr per serving
Sodium 2927 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Maki Uramaki suhi recipes for beginners Save