date: 2020-07-15T13:07:45.092Z 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: Matthew Terry ratingvalue: 4.1 reviewcount: 24806 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: 235 calories recipecuisine: American preptime: "PT28M" cooktime: "PT51M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, sushi (maki and nigiri). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious. Sushi (Maki and Nigiri) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look fantastic. Sushi (Maki and Nigiri) is something which I've loved my whole life. To get started with this recipe, we must first prepare a few ingredients. You can cook sushi (maki and nigiri) using 12 ingredients and 7 steps. Here is how you cook that. ##### The ingredients needed to make Sushi (Maki and Nigiri): 1. Get 2 cups sushi rice 1. Prepare 2 tbsp vinegar 1. Prepare 1 tbsp mirin 1. Make ready Pinch salt 1. Make ready sheets Nori 1. Prepare Salmon (MUST BE CAUGHT THE SAME DAY IT IS EATEN AS IT IS RAW) 1. Take Prawns 1. Take Tinned tuna 1. Make ready Curly parsley 1. Make ready Cucumber 1. Make ready Avocado 1. Get 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's going to wrap this up for this exceptional food sushi (maki and nigiri) recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!