Makirullar
Roll your own sushi at home using nori sheets and fill them with salmon, avocado, and cucumber. A versatile dish that can be customized with shrimp, mango, or chili mayonnaise—perfect for both everyday meals and special occasions.
About 1 hour
Fish & seafood
Ingredients
SUSHIRIS
- 4 dl sushi rice
- 4 dl water
- 1 dl rice vinegar
- 2 tbsp granulated sugar
- 2 tsp salt
ROLLS
- 4 sheets of nori seaweed
- 8 dl sushi rice
- 300 g salmon
- 2 avocados
- 1 cucumber
- 1 tbsp wasabi
SERVING
- 0.5 dl Japanese soy sauce
- 4 tablespoons of gari (pickled ginger)
- wasabi
SUSHIRIS
- 4 dl sushiris
- 4 dl vatten
- 1 dl risvinäger
- 2 msk strösocker
- 2 tsk salt
RULLAR
- 4 st Nori sjögräsblad
- 8 dl sushiris
- 300 g lax
- 2 st avokado
- 1 st gurka
- 1 msk wasabi
SERVERING
- 0,5 dl japansk soja
- 4 msk gari, inlagd ingefära
- wasabi
Instructions
Cooking Mode
- Rinse the rice until the water runs clear, then let it soak for 20 minutes.
- Bring the rice vinegar, sugar, and salt to a boil for one minute, then set aside.
- Drain the water from the rice and place the rice in a saucepan or rice cooker. Add 4 dl of fresh water and cook for 20 minutes. Let the rice sit for a while. Pour the vinegar mixture over it and let it cool under a damp towel or plastic wrap.
- Place a nori sheet on a sushi mat or plastic wrap. Put a little wasabi on your finger and draw a horizontal line near the bottom of the sheet.
- Add rice, but leave 2 cm empty at the bottom and 5 cm empty at the top.
- Cut the salmon, avocado, and cucumber into strips. Place them near the bottom of the sheet and roll it up using the mat or plastic wrap. Seal the sheet by dabbing a little water along the top edge.
- Cut the roll into 1–2 cm-wide slices. Arrange them on a serving platter and serve with Japanese soy sauce, gari, and the rest of the wasabi.
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