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Sakemaki - Classic Salmon Maki Sushi

Name: Sakemaki - Classic Salmon Maki Sushi
Prep time: 30 min
Total time: 30 min
Yield: 1 roll
Cuisine: Asiatische Küche
Ingredients: 38 g Nori sheets; 500 g Sushi rice (cooked and seasoned); 200 g Salmon fillet (fresh, sashimi-grade); 1 pc Wasabi paste; 1 pc Soy sauce; 1 pc Sushi ginger (pickled)

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30 min

Quick

Gurkerl Küche

Holen Sie sich den authentischen Geschmack Japans direkt in Ihre Küche! Diese klassischen Sakemaki mit zartem Lachs und perfekt gewürztem Sushi-Reis sind nicht nur ein optisches Highlight, sondern auch überraschend einfach selbst zu rollen. Ideal für einen leichten Lunch oder einen geselligen Sushi-Abend mit Freunden. Gutes Gelingen!

Ingredients

Price per portion:€ 29.05

Ingredients

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Nori sheets 38 g Noriblätter

Sushi rice 500 g Sushi Reis (gekocht und gewürzt)

Salmon fillet 200 g Lachsfilet (frisch in Sashimi-Qualität)

Miso Paste 1 Stk Wasabi Paste

Serving Suggestion

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Soy sauce 1 Stk Sojasauce

Ginger 1 Stk Sushi Ingwer (eingelegt)

Preparation method

Cut the fresh salmon fillet against the grain into even strips, about 1 cm thick.

Halve a nori sheet and place it shiny side down on the bamboo mat. Using slightly moistened fingers, evenly spread about 75 g of the cooked sushi rice over it, leaving a strip about 0.5 cm wide free at the top edge. Spread some wasabi paste in the middle of the rice, if desired.

Place the salmon strips in the first third of the rice (close to the side facing you).

Chef's tip

Always use a very sharp knife for sushi and wipe it with a damp cloth between cuts – this ensures clean cut edges. Sushi ginger neutralizes the taste between different bites and promotes digestion.