Syake Maki Rolls

For the syake-maki roll recipe, you need to cook rice. Rinse the rice several times until the water runs clear. Transfer the rice to a sieve and set aside for 1 hour. Then put the rice in a saucepan, pour in water, add kombu and put on medium heat, covered with a lid. When the water boils, remove the algae, reduce the fire to a minimum and cook for another 10-12 minutes until all the liquid has evaporated. In a separate bowl, mix vinegar, sugar and salt. When the rice has cooled slightly, mix it with the vinegar mixture.

Cut the salmon or salmon into strips the size of a sheet.

Place the prepared sushi rice on a sheet of nori; before doing this, you need to moisten your hands in a solution of water and rice vinegar or lemon juice. Smooth the rice onto the nori sheet away from you, leaving 3 cm of nori uncovered by the rice. Place a piece of fish in the middle of the rice and roll it up.

Moisten the left edge of the nori with water and roll up a round roll. Cut syake-maki roll into 8 equal parts and serve with soy sauce and wasabi.