Sushi Maki

Preparation steps

• Rinse the rice and put it in cold water, then on a high heat until it boils. Cover and cook over low heat for another 10 minutes. Extinguish the fire and leave covered for another 15 minutes. Note: DO NOT LIFT THE COVER !!! After those 15 minutes, you should be left with only inflated rice in the pot, without water. Transfer such rice to a glass, ceramic or wooden bowl.
• Prepare the marinade for the rice: boil the rice vinegar, sugar and salt briefly and remove from the heat when it boils. Gradually stir the marinade into the rice with a wooden spoon / spatula. Do not stir or press the rice too much.
• While the rice is cooking, prepare the following: Cut the salmon into long strips half a centimeter thick or more (optional). Slice the cucumber lengthwise. If the middle is too watery and full of seeds, remove it. Cut the carrots into thin sticks. Add salt and let it sit for ten minutes. Then rinse it with salt (this process softens the carrots). Lightly fry the sesame in a pan (without oil).
• You are now ready to roll the maki sushi: If you want a larger sushi (as in the picture), use a whole sheet of nori algae (approximately 20x20 cm). For smaller sushi you can halve it. You will notice that the nori on the one hand is a bit smoother and brighter. Place the nori with the glossy side down on a bamboo mat to wrap the sushi or on a cloth. Secure a bowl of water next to you and constantly moisten your hands so that the rice does not stick to you. Arrange the rice in one layer on the nori. Do not overload the rice and do not press it. Be sure to leave an inch without rice in the upper part of the noria, so that the sushi can stick more easily later. Now in front of you you have a nori covered in rice. In the lower part, longitudinally arrange a stick of cucumber, a little carrot and salmon. Sprinkle the rice with sesame seeds. Grab the bottom of the noria and fold it. Use a mat / cloth. Do the roll. Coat the free part of the noria with a little water and finish rolling. Form it a little by hand while it is still in the coaster. You should get an even roller.
• With a very sharp knife, which you regularly wash in water (so that the rice does not stick and the cut is cleaner), cut the roll in half, then again in half and once more. It should turn out 8 sushi that way.