- 4 nori sheets
- 100 g cooked prawns, chopped
- 1 large ripe avocado, thinly sliced
- 100 g smoked salmon trout, thinly sliced
- 2 small crisp cucumbers, cut into thin strips
- 3/4 cup wasabi mayonnaise
- Pickled ginger, for serving
- For the sushi rice:
- 200 g sushi rice, rinsed
- 1 1/3 cups water
- 3 T Japanese rice vinegar
- 1 T sugar
- 1/2 t salt
- For the miso-tofu soup:
- 2 T miso paste
- 2 cups liquid vegetable stock, heated
- 100 g tofu, at room temperature, cut into cubes
- 4 spring onions, thinly sliced
Place a nori sheet, shiny side down, on a board covered with clingwrap. With wet hands, top with a layer of rice and place a row of prawns and avo along one edge. Roll up tightly, lengthwise.
Repeat with remaining prawns and avo, salmon and cucumber. Slice and serve with the mayo, ginger and soup.
To make the rice, soak it in the water for 30 minutes. Heat the vinegar, sugar and salt, stirring, until the sugar has dissolved. Cool.
Boil the rice and water for 1 minute, reduce the heat, cover and simmer for 10 minutes. Set aside, covered, for 10 minutes, then turn into a shallow dish and fold in the vinegar. Chill.
To make the soup, mix the miso with a little stock, then whisk in the remaining stock. Add the tofu and spring onions and heat through.
TASTE'S TAKE: Maki (meaning "roll" in Japanese) is a type of sushi made with sushi rice, toasted seaweed (nori) and various fillings.