🍣 Salmon maki
Salmon maki, or sake hosomaki, is a thin sushi roll of vinegared rice and raw salmon wrapped in a sheet of nori and cut into six bite-sized pieces. The rice is slightly sweet and sour, the salmon soft and rich, and the nori adds a crisp, sea-like note. It is served with wasabi and pickled ginger.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g sushi rice
- 1 1/2 tbsp rice vinegar, 2 tsp sugar, 1/2 tsp salt
- 2 sheets nori, halved
- 150 g sashimi-grade salmon, cut into long strips
- Wasabi and pickled ginger to serve
Method
- Cook the rinsed rice with 220 ml water, then fold in the vinegar mixed with sugar and salt and cool.
- Lay a half sheet of nori 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 middle.
- Roll up tightly with the mat and press to seal.
- Cut each roll into 6 pieces with a wet knife and serve with wasabi and ginger.
How to make it lighter
- Six pieces of maki are a light portion; add a bowl of salad rather than more rolls.
- Go easy on the sugar in the rice: 1 tsp sugar ≈ 16 kcal.
- Pair with sashimi for more protein per calorie than extra rice.
History
Rolled sushi wrapped in nori became common in Japan during the Edo period. Salmon, however, is a relatively recent sushi fish in Japan: it became common from the late 20th century, largely thanks to imports of farmed Norwegian salmon suitable for eating raw.
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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 →