Maki Sushi with Sardines & Basil and Salmon Poke


Maki Sushi with Sardines & Basil and Salmon Poke

Sushi rolls - 2 ways! These maki rolls are deliciously different - one is filled with canned sardines and the other with salmon marinated in Kikkoman Poke Sauce. They're easy to make at home with the help of a sushi mat so give them a try!

Rated: 5/5 (1 Ratings)
  • Serves4
  • Preparation Time35 mins
  • Additional TimePlus rice cooking time and salmon marinating time

Nutrition per serving

  • Energy36 Kcals
  • Protein2g
  • Carbohydrates4.4g
  • Fat1g


Ingredients

Maki Sushi with Sardines & Basil

  • 40 g sardine fillets, in oil (canned)
  • 2 tsp Kikkoman Soy Sauce
  • 2 tsp pickled ginger or chopped ginger
  • 3-4 basil leaves
  • ½ nori sheet
  • 70 g cooked sushi rice*
  • ½ tsp wasabi paste

Maki Sushi with Salmon Poke

  • 2 raw salmon strips, approx. 6-9cm long
  • 1 tbsp Kikkoman Poke Sauce
  • 1 long cucumber strip, approx. 10-12cm long
  • ½ nori sheet
  • 70 g cooked sushi rice**
  • ½ tsp wasabi paste

To serve:

Method

Makes 2 rolls = 12 pieces

Maki Sushi with Sardines & Basil

1. Dab the oil from the sardines with a paper towel and chop the sardines.

2. Put the sardines in a bowl and add the Kikkoman soy sauce.

3. Roughly chop the ginger and pluck the basil leaves.

4. Mix ginger, basil and marinated sardines.

5. Place ½ nori sheet on the sushi mat.

6. Spread the sushi rice on it with wet fingers.

7. Spread wasabi paste with finger lengthwise along the middle of the sushi rice (wasabi paste can be omitted).

8. Place 4 tsp of sardine mixture lengthwise along the middle of the sushi rice.

9. Roll up with the help of the sushi mat and cut into 6 equal pieces.

10. Arrange with pickled ginger and wasabi paste.

Maki Sushi with Salmon Poke

1. Marinate the salmon strips in the Kikkoman Poke Sauce* for about 30 minutes.

2. Remove the seeds from the cucumber and cut the cucumber into thinner strips.

3. Place ½ nori sheet on the sushi mat.

4. Spread the sushi rice on it with wet fingers.

5. Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can be omitted).

6. Place marinated salmon strips and cucumber strips lengthwise along the middle of the sushi rice.

7. Roll up and cut into 6 equal pieces with the help of the sushi mat.

8. Arrange with pickled ginger and wasabi paste

*For sushi rice (approx. 1 kg cooked sushi rice)

1. Cook 450g sushi rice in 450ml water according to pack instructions. Then season with 100 ml Kikkoman seasoning for sushi rice or alternatively a mix of 70 ml rice vinegar, 30 g sugar and 15 g salt.

Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.


Want to know how to make sushi? Check out our easy guide to making sushi


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