Ingredients
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300 g fresh Salmon from one of the Blue Island Fish Markets
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1 mango, peeled and cut into thin strips
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100 g cream cheese
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5 Nori sheets (for sushi)
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500 g rice for sushi (cook according to the directions on the pack)
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100 ml soy sauce
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50 g pickled ginger
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Wasabi
Instructions
Purchase the fresh Salmon from one of the Blue Island Fish Markets, sliced into long, 2cm wide strips. Ask the experienced staff to remove the skin.
Add 3 tablespoons of rice to each Nori sheet, then with wet hands, spread the rice out (using the thumbs) to cover the entire surface of each sheet.
Then spread 1 tablespoon of cheese on the rice and place the salmon horizontally in the middle of the Nori, along with the mango.
Using a bamboo rolling mat, carefully start rolling them up from the bottom.
To achieve evenly sized pieces, first cut the sushi in the centre using a sharp knife, then put the pieces side-by-side and cut in the centre again. With a total of four pieces, separate the pieces 2 – 2 and cut in the middle again to have eight evenly-sized pieces of Maki.
Important tip: Wet the blade of the knife before each cut.
Serve with soy sauce, wasabi and pickled ginger.
Bon appétit!
By chef Noel Christos Bassil
