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Recipe Category: Rice
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Dinner
Hoso-Maki Recipe
Ingredients
Traditionally fish is used, but there are many vegetable maki too.
For the Sushi: Rice.:
- 300g Sushi rice
- 10 x 10 cm Konbu seaweed
- 35 ml Rice vinegar
- 10 g Sea salt
- 20 g Sugar
For the Sushi:.:
- 2 pcs Nori
- crab meat or fish, sashimi quality salmon, yellow tail fish, perch.
- or vegetables e.g. cucumber, radish, carrot, avocado
- roasted sesame seeds.
- soy sauce.
- gari (pickle ginger).
- wasabi paste.
- cling film.
Method
- Place half a Nori sheet on the front edge of the Maki mat and cover with warm Sushi rice by taking an egg sized rice ball and placing it in the middle of the bottom half of the Nori sheet
- The rice is easier to form with wet fingers
- Then spread the rice to both sides evenly in a layer approx mm height
- Leave a 1 cm strip at the top side of the Nori uncovered by the rice
- The filling should be placed in the middle of the rice layer, and you can add Wasabi if you like
- Take the front side of Maki mat and roll it over the filling
- Put the bottom edge together with the top edge
- The rice free strip should be still visible
- Finally, roll the Maki mat one more time so that the Maki lies on the fold
- Before serving, cut the Maki into 6 pieces
- The easiest way of serving Maki is to place it with the cut side facing up
- Serve with Soy sauce, Gari amd Wasabi
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