Last time we had homemade maki, it was my 13-year-old daughter who made them with crabsticks and scrambled eggs. She made some again last night, ditching the eggs and combining crabsticks with strips of ripe mango. No pics of those though. She, her father and her sister were eating as she rolled them.
Anyway, I was rolling some of my own, a little distance from them hehehe. That’s why I was able to take photos of the maki I made with smoked salmon, strips of mango and cilantro (coriander leaves).
The things to remember when making maki… First, the rice must be wet. It needs to transfer some of the moisture to the nori to make them soft and pliable. Second, the rice must have cooled to room temperature to prevent it from “cooking” the nori. Third, ordinary long grain rice won’t do. You have to use a glutinous variety. Rice for making maki is usually sold as “Japanese rice” in supermarkets, sticky and highly aromatic.
3-4 cups of cooked Japanese rice (cooled to room temperature)
about 100 grams of smoked salmon
1 ripe mango
a few stalks of cilantro (you only need the leaves)
2 tbsp. of rice wine vinegar
4-6 nori sheets
How to :
No cooking involved here.
Place the rice in a bowl and sprinkle with rice wine vinegar and salt. Toss to blend.
Cut the mango, discarding the stone. Carefully scoop out the meat and cut into strips.
If the smoke salmon is pre-sliced, you won’t have to do anything. If not, cut them into strips the same size as the mango.
Lay out a nori sheet (on a bamboo mat, if using) and spread about half a cup of rice over it. On one side, on top of the rice, lay some smoked salmon, strips of mango and some cilantro. Roll tightly. Repeat until all the rice, salmon and mango strips have been used.
Wet a sharp knife. Cut the maki into rings about half an inch thick. Arrange on a platter and serve with light soy sauce, kalamansi juice and wasabi paste on the side.