Ingredients
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200g fresh Salmon from one of the Blue Island Fish Markets
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1 avocado, peeled and cut into thin strips
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1 cucumber, cut into thin strips
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100g mayonnaise
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5 Nori sheets (for sushi)
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100gr. Tobiko caviar (fish caviar)
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500gr. sushi rice (to be cooked following the directions on the packet)
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2 tablespoons sesame seeds
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Soy sauce (for serving)
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50gr. pickled ginger (for serving)
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Wasabi
Instructions
Purchase the Salmon cut into 2cm long thin strips and without the skin from one of the Blue Island Fish Markets.
Take the nori sheets and add 3 tablespoons of rice, wetting your hands so that the rice does not stick to them, and with your thumbs spread the rice until it covers the entire surface of the nori. Brush the caviar and sesame onto the rice and turn it upside down, so that the rice is underneath.
Then place the mayonnaise, avocado, salmon and cucumber flat in the centre of the nori.
Starting from the bottom, roll them up with the help of a bamboo sushi roller.
To get identical pieces of sushi, first cut the sushi in half with a sharp knife, then put the pieces side by side and cut them in half again. In total you will have 4 pieces, divide them again, two by two, and cut them in half again and so you will have 8 identical pieces of Maki.
It is very important to wet your knife with water every time you make a cut.
Serve with soy sauce, wasabi and pickled ginger.
Bon appétit!
From Chef Noel Christos Bassil
