Sake Maki

🛒 Ingredients

• Cooked Sushi Rice 100 g · 150 kcal
• Nori Seaweed Sheet 2 g · 4 kcal
• Fresh Salmon (sushi-grade) 50 g · 105 kcal

👨‍🍳 Instructions

1. Lay a nori sheet on a bamboo rolling mat, shiny side down. Spread a thin, even layer of seasoned sushi rice over about two-thirds of the nori, leaving a 1-inch border at the top.
2. Place the salmon strips horizontally across the rice, slightly below the center. Using the bamboo mat, carefully roll the nori and rice forward, pressing gently to form a tight cylinder.
3. Once rolled, gently press the ends to seal and moisten the top edge of the nori with a little water to secure the roll. Slice the roll into 6-8 equal pieces using a sharp, wet knife.