OK, so it might not be what you would consider the taste of Glasgow, but here’s my 10 minute guide to rolling your own Maki. You need to start with your rice, you’ll need Japanese sushi rice for this, as most other rices dont have the gluten content required to hold this together. You can get this from your local Asian supermarket, brands to look out for include: Kokuho Rose or Nishiki these might only be available in large 10kg bags, but most supermarkets carry small 1kg bags.
Cooking sushi rice is no simple affair and for years I have relied on my trusty rice cooker. Before the days of my rice cooker (which can be picked up online for £10) I had varying levels of success, and often ended up with a pot of burnt gruel. If you dont have a rice cooker, give it a go commando style following this video.
- Yield 5 maki rolls
- 5 x 1/2 sheets of sushi nori
- 250ml of sushi rice
- 250ml water
- 30ml rice vinegar
- 1 tbsp sugar
- 1tsp salt
While the rice is cooking, heat your vinegar, sugar and salt mix enough to dissolve the sugar, place this aside until your rice is ready. Once ready decant your rice into a shallow bowl, fan cool and add sushi vinegar. You’ll now need a bamboo rolling mat. Again you can pick these up at your local Asian supermarket or online for around £1. Wrap the mat in cling film – this makes the maki easier to roll, and also makes cleaning the mat easier.
- Place a half sheet of sushi nori shiny side down on your mat.
- With a wet hand spread your rice over the nori leaving a 1/2″ clear at the top
- slice your salmon and place in the middle of the rice (if you cant get fresh salmon, smoked salmon can also be used)
- Make your first fold on the maki tucking in the filling before making your second fold – this takes a while to get the hang of things – check out this video for some tips:
Fill, roll, cut. Wet your knife before you cut, this will stop the rice sticking to it as you cut. Serve with some wasabi, light soy sauce and pickled ginger (I ran out hence the sliced gerkin!) Enjoy
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