Sakemaki - Salmon Maki

INSTRUCTIONS

• 1
  Cut the salmon fillets against the grain into individual portions.
• 2
  Halve the nori sheet, place it on a bamboo mat, and with moistened fingers, spread 75 g of cooked rice onto it, leaving a 0.5 cm wide edge. Spread wasabi paste over the rice.
• 3
  Place the salmon on the first third of the rice.
• 4
  Using the bamboo mat, begin to shape the roll and gently tighten it to keep it even.
• 5
  Roll it up so that it joins where the rice layer ends, with only a loose strip of nori seaweed protruding.
• 6
  Finish rolling with the bamboo mat. The overlapping part of the seaweed will close and seal the roll.
• 7
  Cut the hosomaki roll into 6 pieces. First, cut the entire roll in half. Align both halves next to each other and cut both simultaneously twice with a moistened clean knife.