Main Course
🌍 Public
🥜 Allergy aware
Sushi (Maki Rolls)
Japanese rice rolls with nori, fish or vegetables — with sushi rice and wasabi.
🥜 Allergies considered in this recipe:
🐟 Fisch🫘 Soja🫓 Sesam
Source / link: Japanische Küche
Ingredients
Amounts adjust automatically.
| 400 g | Sushi rice (short-grain) |
| 500 ml | Water |
| 60 ml | Rice vinegar |
| 2 EL | Sugar |
| 1 TL | Salt |
| 8 Stück | Nori sheets |
| 300 g | Salmon (sashimi-grade) or vegetables |
| je 1 | Cucumber, avocado, carrot |
| 2 TL | Wasabi (optional) |
| 100 ml | Soy sauce (or soy-free alternatives) |
| 50 g | Pickled ginger |
Preparation
- 1Wash the rice thoroughly until the water runs clear. Cook with water, then let it rest covered for 10 minutes.
- 2Warm the rice vinegar with sugar and salt (do not boil) and mix into the rice. Let it cool.
- 3Cut the fish and vegetables into thin strips.
- 4Place a nori sheet on a bamboo mat, cover thinly with rice using damp hands (leave a border at the top).
- 5Spread the filling in the middle, roll up tightly with the mat.
- 6Cut the roll into 6–8 pieces (moisten the knife beforehand).
- 7Serve with soy sauce, wasabi, and ginger.
Notes & tips
Note: Contains fish (raw salmon/tuna) + soy (soy sauce dip) + sesame. Vegetarian maki with cucumber/avocado, soy-free sauce (without soy), omit sesame. Rice + nori low-allergen.
Nutrition
estimated per serving- Calories
- 201 kcal
- Protein
- 17 g
- Fat
- 10 g
- Carbs
- 9 g
– = ingredient not in nutrition database (estimate incomplete)