Recipe: Sushi Makis

- 1) Cook the rice and let it cool
- 2) Cut the salmon into strips 2 cm wide.
- 3) Cut 3 squares of plastic wrap and place the nori seaweed sheets on them
- 4) Distribute the vinegared ginger rice
and spread it over the nori seaweed sheets (entire surface)
- 5) Arrange the salmon strips in a line
- 6) Enclose the filling in the center of the rice using plastic wrap and tighten (easier with a makisu)
-7) Wrap the formed rolls so they don't dry out and let them sit for 10 minutes in the refrigerator
- 8) Cut each roll into 9 pieces 2 cm long
- 9) Dip them in the toasted sesame seeds salted with sea salt.
-10 Serve with chopsticks and accompany with soy sauce.