Recipe (english)  ·  Rezept (deutsch)

California Maki Sushi

California Maki Sushi
Quantity Ingredient
200 g Sushi rice
0,25 l Water
0,5 tsp Salt
0,5 tsp Sugar
2 tbsp Rice vinegar
80 g Sesame seeds
2 leaf Nori Algae Leaves
30 g Cucumber salad
0,5 Avocado
1 tbsp Lemon juice
80 g Surimi Fish Sticks

California Maki Sushi are served with pickled ginger, wasabi and light soy sauce, which are served in small bowls. Rinse sushi rice until the water remains clear. Pour the rice into a pot and cover with water. Add salt and sugar, cover with a lid and bring to the boil. Leave rice to swell for 20 minutes at the lowest setting. Pour the rice onto a flat plate and season with vinegar. For California Maki Sushi, lightly roast the sesame seeds until they begin to smell. Pour sesame seeds onto a board and distribute evenly. Place the Nori algae leaves one after the other in the hot pan and fry lightly on one side until they begin to smell. Place one algae leaf on each bamboo mat. Spread half of the rice on top and leave an edge of 1 cm free all around. Place the foil over the rice and press lightly. Put a kitchen board on it. Turn the algae leaf once and slide it back onto the bamboo mat. The foil is now at the bottom. Peel the cucumber and cut into fine long strips. Peel the avocado, cut into fine strips and sprinkle with lemon juice. Place the cucumber, avocado and surimi sticks on the lower third of the nori leaf and roll them up firmly with the help of the mat. Carefully remove the foil piece by piece. Press the ends of the California Maki Sushi roll firmly and turn in the sesame. Cut California Maki Sushi with a very sharp knife into 6 pieces.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
507 kcal
61 g
13 g
24 g

(C)opyright by Marions Kochbuch