Hey ladies, let's cook together! Sushi & Beyond: Dish #1 - Crafting the Perfect Salmon Maki with a Twist

Hey there, beautiful ladies!

Ready to explore a world of delicious and healthy eating? Let's chat about Japanese cuisine!

Imagine indulging in meals that:

• Are not only Instagram-worthy but also make you feel fabulous
• Are low in fat and calories, so you can enjoy them guilt-free
• Are packed with protein and omega-3s for glowing skin
• Are rich in vitamins and minerals to boost your natural radiance
• Are beautifully presented to add a touch of art to your life

And the best part? These fancy-looking dishes are super easy to make! Follow along, and you'll be a kitchen goddess in no time. Whether you're treating yourself or surprising your loved ones, Japanese cuisine is the perfect choice.

Starting today, I'll be sharing at least one stunning Japanese recipe every day. First up is the ultra-photogenic "Salmon Maki with a Twist"!

Are you ready to join me on this delicious and healthy journey? Follow and support my content on Seemit, and let's create some kitchen magic together!

Instructions:

Step 1: Preparing the salmon

Take a block of sashimi grade salmon (200 grams) and cut it into 1 cm thick slices, holding your knife at a 45 degrees angle. Use a very sharp knife and be sure not to saw the salmon. You’re supposed to cut through the salmon in one smooth motion.

Step 2: Preparing the cucumber

Wash a cucumber and rub it in with salt. This removes the bitterness from the skin. Cut it in half and cut each half lengthwise in half. Remove the seeds. Now cut each part lengthwise into thin strips. This is called julienning. Put aside for later.

Step 3: Assembling the roll

Place half a sheet of nori on a rolling mat. Take 80 grams of cooked and seasoned sushi rice and spread it over the nori. Leave a lengthwise gap of 2 to 3 cm on both sides of the nori. Spread a bit of wasabi with your index finger across the rice, in the middle.

Add some of the julienned cucumbers, but don’t overdo it. You need to be able to make the roll. That won’t work if there is too much filling on the nori.

Place the salmon slices on the far side. Put each slice half on the nori, half off the nori. Later on, this will help create the effect of salmon sticking out of the roll.

Step 4: Rolling the roll

Curl the rolling mat over the filling. Close it before you hit the salmon. Then roll forwards, over the salmon. Keep rolling until the salmon is on top. Press the roll into a square.

Step 5: Cutting the squared roll

Wet a sharp knife. This will prevent rice sticking to the knife while cutting through the roll. Clean the knife after each cut and wet it again for the next cut. This will help you get nice, clean cuts.

Cut the roll in half and cut each half in half to get quarters. Cut each quarter in half. Keep the sushi slices next to each other. Use the rolling mat to firm it all up, in case some of the filling got out of place. Now you’re ready to present the sushi on a plate.
If you want them all to look tight, eat the parts on the left and the right. 😊 Enjoy!

Name: Salmon Maki with a Twist
Time to prepare the recipe: 10 minutes
Time to cook: minutes
Duration: 15 minutes
Nutrition:
Servings: serves 1
Ingredients: 80 g cooked and seasoned sushi rice, 100 g sashimi grade salmon, Wasabi, 1 cucumber.