Maki night: seasoned rice, nori, salmon, avocado, and cucumber rolled tight and sliced clean. Slower than ordering in, and prouder.
What you need
Ingredients
Servings
3
Before you start
Mise en place
Equipment
Bamboo rolling mat
Very sharp knife
Rice paddle
Prep checklist
Salmon — sushi-grade, in batons
Avocado — sliced
Cucumber — in batons
Soy Sauce — to serve
4 steps
Method
1
Cook the rice, then fold in vinegar, sugar, and salt while fanning it to a glossy room temperature.
Why this works
Body-temperature rice rolls; hot rice steams the nori limp and cooks the fish.
2
Lay nori shiny-side down on the mat. Spread rice thin, leaving a 2 cm bare strip at the top edge.
3
Line salmon, avocado, and cucumber along the bottom third. Roll forward with the mat, tucking firmly as you go, and seal on the bare strip.
Why this works
Firm and confident beats slow and gentle — a loose roll falls apart at the knife.
4
Slice each roll into 8 with a wet knife, wiping the blade between cuts. Serve with soy, wasabi, and sesame.
5 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.