Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Ingredients
Method
Preparation Steps
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm sushi rice until well combined. Let the rice cool to room temperature.
Prepare the Salmon
Slice the Atlantic salmon fillet into thin strips, about 1/4 inch thick. Make sure to cut against the grain for a tender texture.
Assemble the Sake Maki
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and take a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving about an inch at the top edge. Arrange a few strips of salmon horizontally across the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.
Serve
Serve the sake maki with soy sauce, wasabi, and pickled ginger on the side.