Maki Sushi with Sardines & Basil and Salmon Poke

5 2 ratings

Total time35 mins

35 minspreparation time

Fish sushi rolls - 2 ways! These Japanese style maki rolls are deliciously different - one filled with canned sardines and the other with salmon marinated in Kikkoman Poke Sauce. An easy lunch to make at home with the help of a sushi mat - give them a try!

Ingredients

12 portion(s)

1) Maki Sushi with Sardines & Basil

40 g

sardine fillets, in oil (canned)

2 tsp

Kikkoman Naturally Brewed Soy Sauce

2 tsp

pickled ginger or chopped ginger

3 ½ 

basil leaves

nori sheet

70 g

cooked sushi rice

 ½ tsp

wasabi paste

2) Maki Sushi with Salmon Poke

raw salmon strips, approx. 6-9cm long

1 tbsp

Kikkoman Sauce for Poke Bowl

long cucumber strip, approx. 10-12cm long

nori sheet

70 g

cooked sushi rice

 ½ tsp

wasabi paste

Alternative for Kikkoman Poke Sauce:

10 g

Kikkoman Naturally Brewed Soy Sauce

3 g

sugar

2 g

lemon juice

To serve:

Pickled ginger

wasabi paste

Kikkoman Naturally Brewed Soy Sauce

Nutritional facts (per portion):290 kJ / 69 kcal

2 gFat

4 gProtein

8.6 gCarbohydrates

Preparation

Step 1

Maki Sushi with Sardines & Basil

Dab the oil from the sardines with a paper towel and chop the sardines.
Put the sardines in a bowl and add the Kikkoman Soy Sauce.
Roughly chop the ginger and pluck the basil leaves.
Mix ginger, basil and marinated sardines.
Place ½ nori sheet on the sushi mat.
Spread the sushi rice on it with wet fingers.
Spread wasabi paste with finger lengthwise along the middle of the sushi rice (wasabi paste can be omitted).
Place 4 tsp of sardine mixture lengthwise along the middle of the sushi rice.
Roll up with the help of the sushi mat and cut into 6 equal pieces.
Arrange with pickled ginger and wasabi paste.

Step 2

Maki Sushi with Salmon Poke

Marinate the salmon strips in the Kikkoman Poke Sauce* for about 30 minutes.
Remove the seeds from the cucumber and cut the cucumber into thinner strips.
Place ½ nori sheet on the sushi mat.
Spread the sushi rice on it with wet fingers.
Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can be omitted).
Place marinated salmon strips and cucumber strips lengthwise along the middle of the sushi rice.
Roll up and cut into 6 equal pieces with the help of the sushi mat.
Arrange with pickled ginger and wasabi paste.

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.

Sushi rice (approx. 1 kg cooked sushi rice)

450 g (540 ml) Japanese rice
450 ml water

Cook rice first then season with

100 ml Kikkoman Seasoning for Sushi Rice

or alternatively:

70 ml rice vinegar
30 g sugar
15 g salt

Recipe-ID: 940

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Sauce for Poke Bowl

Maki Sushi with Sardines & Basil

Dab the oil from the sardines with a paper towel and chop the sardines.
Put the sardines in a bowl and add the Kikkoman Soy Sauce.
Roughly chop the ginger and pluck the basil leaves.
Mix ginger, basil and marinated sardines.
Place ½ nori sheet on the sushi mat.
Spread the sushi rice on it with wet fingers.
Spread wasabi paste with finger lengthwise along the middle of the sushi rice (wasabi paste can be omitted).
Place 4 tsp of sardine mixture lengthwise along the middle of the sushi rice.
Roll up with the help of the sushi mat and cut into 6 equal pieces.
Arrange with pickled ginger and wasabi paste.

Maki Sushi with Salmon Poke

Marinate the salmon strips in the Kikkoman Poke Sauce* for about 30 minutes.
Remove the seeds from the cucumber and cut the cucumber into thinner strips.
Place ½ nori sheet on the sushi mat.
Spread the sushi rice on it with wet fingers.
Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can be omitted).
Place marinated salmon strips and cucumber strips lengthwise along the middle of the sushi rice.
Roll up and cut into 6 equal pieces with the help of the sushi mat.
Arrange with pickled ginger and wasabi paste.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends