Maki wrapped inside out and coated with sesame seeds.
|Rice vinegar||1 Tbsp|
|Salmon (or red tuna)||200g|
|Sesame seeds||1 Tbsp|
Prepare the rice
Place 250g of sushi rice in boiling water. Cook for 10-20 minutes. Drain well and allow to cool. Stir in 1 Tbsp of Rice Vinegar. Mix well.
Place seaweed on rolling mat
Cover bamboo mat with plastic film. Place 1 sheet of seaweed on the bamboo mat.
Spoon the rice
Spoon ¼ of the cooked rice into the center and spread to cover the sheet entirely.
Turn the rolling mat
Take the bamboo mat and turn it over carefully. Nori sheet ends up on top.
Place the filling and roll
Place the filling (salmon, avocado). Roll the mat then cut into 6 to 8 pieces.
Plate your dish
Sprinkle fish eggs and black sesame seeds over each roll.