Salmon and kohlrabi maki rolls Recipe
Japanese maki rolls filled with strips of salmon, kohlrabi and chive.
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20mins
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15mins
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30mins
- Part one of the recipe
- Japanese sushi rice : 325 g
- Water : 350 ml
- Rice wine vinegar : 45 ml
- Caster sugar : 20 g
- Fine salt : 3 pinch(es)
- Nori leave(s) : 6 whole
- Salmon steak(s) 150g : 2 whole
- Kohlrabi(s) : 1 whole
- Chive(s) : 0.5 bunch
- Wasabi : 10 g
- Soy sauce : 20 ml
- White sesame seeds : 10 g
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1. FOR THE SUSHI RICE
Rinse the rice until the water runs clear and then drain. Place in a saucepan and leave to soak. After half an hour, cover the rice with water, bring to the boil and leave to cook for 2 to 3 minutes, then cook over a low heat for a further 10 minutes. Turn off the heat and leave to stand. Spread the rice out in a large dish or salad bowl.
Mix the rice vinegar, sugar and salt in a bowl. Add this mixture to the rice and stir gently. Leave the rice to cool to room temperature. -
2. TO ASSEMBLE THE MAKI ROLLS
Skin the salmon steaks and cut into thin strips.
Trim the leaves from the kohlrabi and cut the top and bottom away. Remove the rest of the skin and then cut the kohlrabi into thin strips.
Place half a sheet of seaweed on to a sushi mat. Spread the rice onto the seaweed and add a little wasabi. Add a strip of salmon, a strip kohlrabi and a chive. Season with soy sauce and sprinkle on some sesame seeds.
Roll by hand and then slice into individual maki pieces, cleaning the knife each time to avoid tearing the seaweed.
«Use any crunchy vegetable such as cucumber or mouli instead of the kohlrabi for a similar effect.»
