Classic Nori Maki
Classic Nori Maki



  • 225g sushi rice, rinsed and drained
  • 2 tbsp sushi vinegar
  • 3 nori seaweed sheets
  • Wasabi, to taste
  • 100g very fresh salmon, cut into thin strips
  • ¼ cucumber, cut into thin strips
  • Cook the rice according to pack instructions, then transfer to a bowl and stir in the vinegar. Fold with a spoon several times to ‘cut and cool’, then set aside.
  • Lay the nori sheets on a rolling mat, rough-side up. Spread a third of the rice over each one, leaving a gap at the top and bottom. Make a groove along the middle, dab with as much wasabi as you like, and fill with salmon and cucumber. Lift the edge of the mat and firmly roll, holding all the filling in place as you go. Unroll, and with a wet and very sharp knife, cut each roll into 6 equal pieces. Repeat to make 18, then serve with soy sauce and ginger.
45 mins
Makes 18 rolls

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