🍣 Sake Maki (Salmon Roll)
Sake maki is a thin Japanese sushi roll of raw salmon wrapped in seasoned sushi rice and a sheet of nori, then cut into six bite-sized pieces. The salmon is silky and rich against the slightly tangy rice and crisp seaweed. It is served with pickled ginger and wasabi, and is one of the simplest rolls on any sushi menu.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 nori sheets, halved
- 120 g sushi-grade salmon, in strips
- Pickled ginger and wasabi to serve
Method
- Season the warm rice with the vinegar, sugar and a pinch of salt; let it cool.
- Lay a half nori sheet on a bamboo mat and spread a thin layer of rice over it, leaving 1 cm free at the top.
- Lay a strip of salmon along the centre.
- Roll tightly with the mat and seal the edge.
- Cut each roll into 6 pieces with a wet knife and serve.
How to make it lighter
- Six pieces of hosomaki is a light portion; add a vegetable salad to fill up.
- Go easy on extra sugar in the rice seasoning.
- Skip creamy dipping sauces on the side.
History
Sake means salmon in Japanese, and maki means rolled. Thin rolls (hosomaki) developed in Edo-period Japan, while raw salmon became common in sushi only from the 1980s, when Norwegian farmed salmon was promoted in Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →