50 min
Prep time
5
Servings
Intermediate
Difficulty
50 min
Total time
Ingredients
Instructions
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1
Prepare the vinegar: In a glass, mix together rice vinegar, sugar, and salt.
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2
Rinse the rice several times.
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3
Repeat the operation until the rinse water is clear.
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4
Cooking the rice: In a pot, combine the rice and water.
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5
Let it rest for 30 minutes, cover, and cook over medium heat. When the rice boils, let it simmer with the lid on for 10 minutes, then reduce to low heat for 5 minutes.
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6
Rest for 10 minutes before mixing the rice with the vinegar.5.
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7
Filling: Wash the fish and dry it with a towel.
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8
Cut the fillet into strips about 0.5 cm thick, then into sticks. Peel and de-seed the avocado and cut it into sticks. Wash the cucumber, remove the seeds, and cut it into sticks.6.
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9
On a bamboo mat, place a sheet of nori, shiny side down on the mat.
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10
Moisten your hands and cover the sheet with about three-quarters of a thin layer of rice (leave edges uncovered).7.
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11
Place the fish, avocado, and cucumber, then roll up the maki using the bamboo mat.8.
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12
Cut the obtained roll into slices using a wet knife and serve.
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