date: 2020-09-30T13:08:52.657Z image: https://img-global.cpcdn.com/recipes/6e67f2f9539101a0/751x532cq70/sushi-maki-and-nigiri-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6e67f2f9539101a0/751x532cq70/sushi-maki-and-nigiri-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6e67f2f9539101a0/751x532cq70/sushi-maki-and-nigiri-recipe-main-photo.jpg author: Lola Schmidt ratingvalue: 4.2 reviewcount: 4776 recipeingredient: - "2 cups sushi rice" - "2 tbsp vinegar" - "1 tbsp mirin" - "Pinch salt" - "sheets Nori" - " Salmon MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW" - " Prawns" - " Tinned tuna" - " Curly parsley" - " Cucumber" - " Avocado" - " Pepper" recipeinstructions: - "Prepare the 2 cups of rice with 2 3/4 cups water. Cook for twenty minutes or until all is absorbed and transfer to a bowl to cool. Whilst it is still hot, add the vinegar, salt and mirin, and combine with a wooden paddle." - "Cut up the avocado, pepper, salmon and cucumber. Butterfly the prawns and shred the tuna." - "Once the rice is room temperature, choose which type of sushi to make first." - "NIGIRI: Wet your hands and do not dry. The rice will stick otherwise. Make a small sausage with your thumbs using the rice, and then lay a piece of shrimp or salmon on top and shape again, pressing into your palm. Wrap a thin piece of nori around the Nigiri and it is ready to serve." - "MAKI: Prepare the bamboo roller by covering it with a piece of cling film. Add a sheet of nori, making sure the shorter side is facing the shorter end of the roller. Lay a thin layer of rice on 3/4 of the nori, and then add the peppers, cucumber and salmon on the end with the rice. Roll the Maki carefully, making sure to tuck in the nori as you roll so it stays tight. Roll it up tight and put in the fridge for fifteen minutes. Repeat for the tuna maki, using tuna, pepper, cucumber and avocado." - "Using a very sharp knife, slice the maki to make small but thick makis. Use any leftover fish to serve as sashimi." - "Serve with soya sauce, wasabi and pickled ginger. I also had haddock on the side. Enjoy!" categories: - Recipe tags: - sushi - maki - and katakunci: sushi maki and nutrition: 155 calories recipecuisine: American preptime: "PT31M" cooktime: "PT36M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, sushi (maki and nigiri). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious. Sushi (Maki and Nigiri) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes delicious. Sushi (Maki and Nigiri) is something that I've loved my whole life. They're fine and they look fantastic. To get started with this recipe, we have to prepare a few ingredients. You can have sushi (maki and nigiri) using 12 ingredients and 7 steps. Here is how you cook it. ##### The ingredients needed to make Sushi (Maki and Nigiri): 1. Prepare 2 cups sushi rice 1. Get 2 tbsp vinegar 1. Make ready 1 tbsp mirin 1. Take Pinch salt 1. Make ready sheets Nori 1. Take Salmon (MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW) 1. Get Prawns 1. Take Tinned tuna 1. Get Curly parsley 1. Take Cucumber 1. Prepare Avocado 1. Make ready Pepper ##### Instructions to make Sushi (Maki and Nigiri): 1. Prepare the 2 cups of rice with 2 3/4 cups water. Cook for twenty minutes or until all is absorbed and transfer to a bowl to cool. Whilst it is still hot, add the vinegar, salt and mirin, and combine with a wooden paddle. 1. Cut up the avocado, pepper, salmon and cucumber. Butterfly the prawns and shred the tuna. 1. Once the rice is room temperature, choose which type of sushi to make first. 1. NIGIRI: Wet your hands and do not dry. The rice will stick otherwise. Make a small sausage with your thumbs using the rice, and then lay a piece of shrimp or salmon on top and shape again, pressing into your palm. Wrap a thin piece of nori around the Nigiri and it is ready to serve. 1. MAKI: Prepare the bamboo roller by covering it with a piece of cling film. Add a sheet of nori, making sure the shorter side is facing the shorter end of the roller. Lay a thin layer of rice on 3/4 of the nori, and then add the peppers, cucumber and salmon on the end with the rice. Roll the Maki carefully, making sure to tuck in the nori as you roll so it stays tight. Roll it up tight and put in the fridge for fifteen minutes. Repeat for the tuna maki, using tuna, pepper, cucumber and avocado. 1. Using a very sharp knife, slice the maki to make small but thick makis. Use any leftover fish to serve as sashimi. 1. Serve with soya sauce, wasabi and pickled ginger. I also had haddock on the side. Enjoy! So that is going to wrap it up for this special food sushi (maki and nigiri) recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!