Ingredients

60 gr. rice 60 ml. water ½ nori algae sheet 30 ml. rice vinegar 10 gr. salt 10 gr. sugar Approximate quantity: 20 gr. of fish (tuna, salmon, grouper…) Ginger marinated in vinegar and “gari” sugar Japanese “wasabi” mustard

Preparation

Boil the rice in water until it is well cooked, not al dente. Slowly heat the rice vinegar and stir in the salt and sugar until dissolved. Without letting the boiled rice cool, add the vinegar mixture and mix vigourously with a silicone spatula. Lay out the nori algae sheet onto the “makisu” and spread the cold rice onto the surface. Cut the fish into thin strips and arrange them exactly in the middle of the maki. Take the “makisu” by the ends and roll very carefully. Once you come to the end, press a little so that the rice sticks together firmly. Set aside. Before serving, cut the rolls in 4 equal parts and serve them standing on end with ginger marinated in vinegar and “gari” sugar, and Japanese “wasabi” mustard. The traditional filling for maki is fish, although the tendency is to substitute it with innovative alternatives such as crab meat and avocado, mixed fruit with vegetables… Try creating your own combinations.