Sushi (Maki)

Sushi can be made at home too, it just needs a little patience and a few simple techniques – the secret lies in the well-seasoned, sticky rice.

1. Wash the sushi rice in cold water several times, until the water runs almost clear off it – this way it will not be gluey. Cook it tender with a precise water ratio, under a lid, then take it off the heat and leave it to stand for 10 minutes.

2. Mix the rice vinegar with the sugar and the salt over a little heat, until the sugar dissolves, then fold it into the lukewarm rice, and let it cool – you get a glossy, sticky, slightly sweet-and-sour rice.

3. Cut the salmon into thin, long strips with a sharp knife.

4. Lay the nori sheet shiny-side down on a bamboo mat, then with wet hands smooth an even layer of rice about half a centimetre thick onto it, leaving a finger-wide strip free at the top edge.

5. Lay the salmon lengthways down the middle of the rice.

6. Using the bamboo mat, roll it up tightly, and seal the free nori edge by moistening it with a little water.

7. Cut it into bite-sized slices with a sharp, wet knife – wipe and re-wet the knife after each slice.

8. Serve it with soy sauce, wasabi and ginger.

Tip: The rice is perfect when you season it while still lukewarm and do not press it to death – let it stay airy and loose.