Dear steemians friends,

Do you like sushis??? Because....

Today I’ll show you how to make the best known and popular Japanese food, Sushi Rolls!
The sushi rolls, Makizushi or Maki Sushi (巻き寿司) in Japanese, are made by wrapping fillings in rice and nori seaweed. There are several types of sushi rolls.
This recipe shows you how to make a basic makizushi roll, which can then be filled with all the fillings you desire. Master the technique and become creative!

For vegan and vegetarian people, here is a good option to invite your friends to eat and enjoy!

🍥🍣🍥🍣Maki Sushi Rolls recipe🍣🍥🍣🍥

Ingredients

For 4 rolls
(count one roll per person for a meal = 8 makis)

♡ 4 sheets of nori
♡ 250 g sushi rice
♡ 3 tablespoons rice vinegar
♡ 2 teaspoons cane sugar
♡ 1 teaspoon salt
♡ roasted white sesame seeds (optional)
♡ soy sauce
♡ wasabi

Vegan option

♧ 1 avocado
♧ 1/2 cucumber
♧ 1 carrots

Possible fillings

♤ salmon raw
♤ tuna raw
♤ crab sticks
♤ prawns

1.Rice preparation:

Wash the rice until the water becomes clear, then drain it and put it in the pan with the water. Soak for 30 minutes, then cover and bring to a boil. Boil 2-3 minutes, then cook the rice over low heat for about 12 minutes. Turn off the heat and allow the rice to rest for 10 minutes, then spread in a dish. I use a large iron tray.

2.In a bowl, combine rice vinegar, sugar and salt. Add this mixture to the rice and stir gently. Then fan the rice for a few minutes until it is at room temperature.

3.To make the sushi:

Take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.

Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of salmon, tuna, crab stick or prawn. If you want vegan version: just put a piece of vegetable (carrot, cucumber, avocado…).

4.Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.

You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.

5.To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with wasabi and soy sauce.

I hope you liked my recipe! Feel free to send me photos of your sushi!^^

See you soon for a new recipe my friends!

FlaminGirl