Make the rice
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved. Cool the marinade before use. Rinse the rice in cold water 3-4 times and strain off the excess water. Add rice and water to a casserole, cover with a lid and let cook on low heat for 15 minutes. Remove the casserole from the heat and leave the rice for 10 minutes with the lid on. Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time. Set the rice to cool in room temperature, and then cover with a damp kitchen towel to prevent the rice from becoming dry.
Tip: The marinade for the sushi rice can be purchased ready-made under the name of seasoned sushi vinegar or sushi-su.
Place strips of salmon and fresh cucumber or mango on the rice. You can vary the type of fish, fruit and vegetable. Think of the colours when you make your choices.
Use the mat to roll the maki almost all the way. Spread a little water on the upper edge and roll over.
Cut each roll in two, then in two and two until you have 8 pieces.
Ready to serve
Serve maki sushi with pickled ginger, wasabi and soy sauce.
Suggested recipe: Maki sushi