Nori Maki

Nori Maki is a delightful Japanese roll filled with fresh seafood and vegetables, wrapped in seaweed for a light yet satisfying meal. This kosher rendition brings the essence of Japanese cuisine to your table, ensuring a flavorful and wholesome experience.

Ingredients

• Nori sheets - 2 sheets
• Sushi rice - 150 grams
• Rice vinegar - 30 ml
• Sugar - 5 grams
• Salt - 3 grams
• Cooked shrimp - 100 grams
• Smoked salmon - 50 grams
• Cucumber - 1 small, julienned
• Avocado - 1/2, sliced
• Carrot - 1 small, julienned
• Soy sauce (kosher) - for dipping
• Pickled ginger - for serving
• Wasabi - for serving

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions.
2. Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice. Allow it to cool to room temperature.
3. Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down, on the mat.
4. Wet your hands to prevent sticking and take about 75 grams of sushi rice, spreading it evenly over the nori, leaving a 2 cm border at the top.
5. Arrange a line of cooked shrimp, smoked salmon, cucumber, avocado, and carrot across the center of the rice.
6. Using the bamboo mat, roll the nori away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
7. Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
8. Repeat the process with the second nori sheet and remaining ingredients.
9. Serve the Nori Maki with soy sauce, pickled ginger, and wasabi on the side.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in omega-3 fatty acids from salmon and shrimp, promoting heart health.
• Rich in vitamins and minerals from fresh vegetables, enhancing overall nutrition.

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