Salmon maki sushi

Ingredients

• Sushi rice (Originario or Selenio variety)300 g
• Rice vinegar50 ml
• Granulated sugar20 g
• Fine salt5 g
• Nori seaweed4 sheets
• Fresh salmon (sushi-grade/blast-chilled)200 g
• Avocado150 g
• Soy sauce40 ml
• Wasabi paste10 g
• Pickled ginger (gari)20 g

Allergens

Gluten, Fish, Soy

Method

1. Rice washing: Rinse the rice in a bowl with cold water, rubbing it gently, until the water runs completely clear (about 5-6 water changes).
2. Cooking: Place the rice in a pot with 360 ml of water. Cover with a tight-fitting lid, bring to a boil over medium heat, then reduce to minimum and cook for 12 minutes without opening.
3. Resting: Turn off the heat and let the rice rest, still covered, for another 10 minutes to complete the hydration of the grains.
4. Seasoning prep (Sushi-su): In a small saucepan, lightly heat the rice vinegar with sugar and salt, stirring until completely dissolved, without reaching a boil.
5. Seasoning and cooling: Transfer the rice to a wooden hangiri or a wide bowl. Drizzle the seasoning over it and incorporate with cutting motions using a spatula (shamoji), while fanning the rice to bring it to about 30°C.
6. Ingredient prep: Slice the salmon and avocado into long, uniform strips (about 1 cm thick).
7. Assembly: Place half a sheet of nori seaweed on the bamboo mat (makisu). Wet your hands with acidified water and spread about 80-100g of rice evenly, leaving 2 cm free at the top edge.
8. Rolling: Place the salmon, avocado, and a thin layer of wasabi in the center of the rice. Lift the mat and roll firmly, applying even pressure to seal the maki.
9. Final cutting: Moisten the blade of a yanagiba or very sharp knife. Cut the roll in half, then place the halves side by side and cut into 3 or 4 equal parts to obtain 6-8 pieces per roll.