Ingredients
Preparation
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.
Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.
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.
Cut the salmon, mango and cucumber in strips, approx. 1 cm thick.
Remove one fourth of the long side of the nori sheet.
Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
Place a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Avoid spreading the rice all the way to the top edge, approx. 3 cm.
Lay salmon, mango and cucumber along the bottom edge of the sheet.
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.
Serve the sushi with soy sauce, wasabi and pickled ginger.