Sake Maki Rolls with Short-Grain Rice
Sake maki are the simplest rolls, and a lot of people love them for their clean, pure flavor! There are so many kinds of rolls it's daunting to even start listing them—so I won't; I'll just give you simple sake maki.
Foster
Recipe author
Sake Maki Rolls with Short-Grain Rice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
4 g
Fats 3 %
1 g
Carbohydrates 85 %
29 g
145 kcal
GI:
0
/
97
/
3
- To make the rice for sake maki, rinse it (use special sushi rice or regular short-grain rice), rubbing it between your palms in water, then drain it in a colander, put it in a pot, and add water. Bring to a boil and cook for 10 minutes, covered. Take it off the heat and let it sit for 10 minutes—don't lift the lid. Mix together the seasoning, pour it over the rice, fold it in gently, and let it sit for 20 minutes. 2. Cut the fish into long strips. 3. Lay half a nori sheet on a rolling mat. Spread the rice over it from the center out to the edges, leaving a 1 cm border (you'll need 100–120 g of cooked rice per half sheet). Lay the fish in a line across it. Roll it up using the mat. Moisten the free edge with water to seal it. 4. With a knife dipped in water, cut the sake maki—first in half, then in half again, and again. You'll get 16 pieces. Enjoy!
Caloric content of the products possible in the composition of the dish
- Steamed salmon - 197 kcal/100g
- Boiled salmon - 189 kcal/100g
- Fresh salmon - 140 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Nori - 3 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Rice vinegar - 20 kcal/100g
- Round rice - 330 kcal/100g
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