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Teriyaki salmon maki
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Makes: 36 pieces
• 250g Cooks’ Ingredients Sushi Rice
• 4 tbsp Cooks’ Ingredients Japanese Rice Vinegar
• 1 tbsp caster sugar
• 1⁄2 tsp fine sea salt
• 170g pack Waitrose 2 Scottish Poached Salmon Fillets
• 1 tbsp Kikkoman Teriyaki Marinade
• 1 tsp sesame seeds, toasted • 3 sheets sushi nori, halved vertically
• 2 avocados, skinned, stoned and thinly sliced
• 11⁄2 tbsp Cooks’ Ingredients Black Sesame Seeds and/or 11⁄2 tbsp Cooks’ Ingredients Aonori Seaweed
• 1⁄2 red pepper, deseeded and thinly sliced
• 1⁄4 x 25g pack Cooks’ Ingredients Garden Chives, some halved, some chopped
• Wasabi, soy sauce and pickled sushi ginger, to serve
1. Put the rice in a sieve and rinse under cold running water for 1 minute, gently turning by hand until the water runs clear. Tip into a pan, cover with 300ml cold water and leave to soak for 30-60 minutes. Bring to the boil in the same water, cover, then reduce the heat and simmer for 8-9 minutes. Remove from the heat and set aside, covered, for 3 minutes (don’t lift the lid).
2. Meanwhile, make the sushi seasoning. Put the rice vinegar, sugar and salt in a small bowl and mix until dissolved.
3. Place the warm rice in a flat dish such as a roasting tray or wide, shallow bowl. Add the sushi seasoning and fold in carefully with a wooden spoon, taking care not to damage the grains. You need to cool the rice quickly now to stop it cooking – use a fan or a magazine to waft it. It should take about 3 minutes to bring to room temperature. Don’t leave the rice to cool naturally or put it in the fridge, as this will make it hard and dry.
4. To make the teriyaki filling, break the salmon fillets into large flakes, discarding the skin. Add the teriyaki marinade and toasted white sesame seeds and mix gently.
ROLLING YOUR SUSHI
For the uramaki
1. Cover a sushi rolling mat with clingfilm (to make it easier to clean). Lay half a nori sheet on the mat, with the long edge nearest to you. Spread 1/6 of the seasoned rice evenly over the nori, leaving a 1cm border along the long top edge. Sprinkle 1⁄2 tsp black sesame or aonori (both, if you like) over the rice.
2. Flip the nori and rice over so that the nori is on top. Arrange some teriyaki salmon and 2-3 strips of avocado along the long bottom edge. Add a dab of wasabi if you like.
3. Lift the edge of the mat closest to you and roll firmly, holding the filling in place. From halfway, open the mat and push forward to form a neat, tight roll. Using a wet, sharp knife, cut the roll into 6 pieces. Repeat to make 2 more rolls and 18 pieces in total.
For the futomaki
1. Lay half a nori sheet on the rolling mat, vertically and shiny side down. Spread 1/6 of the seasoned rice evenly over the bottom two-thirds of the nori, leaving the top third clear.
2. Arrange some teriyaki salmon, a strip of avocado and pepper, and chopped and halved chives, across the centre of the rice. Add a dab of wasabi if you like.
3. Lift the edge of the mat closest to you and roll firmly, holding the filling in place. From halfway, open the mat and roll again to finish. Using a wet, sharp knife, cut the roll into 6 pieces. Repeat to make 2 more rolls and 18 pieces in total. Serve straightaway with wasabi, pickled sushi ginger and soy sauce, or cover, put in the fridge and eat within 24 hours.
Per piece (uramaki) 219kJ/52kcals/2.4g fat/0.4g saturated fat/5.2g carbs/0.6g sugars/0.8g fibre/2g protein/0.2g salt
Per piece (futomaki) 185kJ/44kcals/1.8g fat/0.4g saturated fat/5.2g carbs/0.8g sugars/0.5g fibre/1.6g protein/0.2g salt