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- Essential ingredients to succeed in homemade salmon cucumber avocado makis
- Detailed steps to prepare delicious salmon cucumber avocado makis
- Equipment to make your life easier in maki chef mode
- What are the alternatives to salmon in this recipe?
- How to store makis once prepared?
- Should sushi rice be rinsed several times?
- How to roll without the maki falling apart?
- Can rice be prepared in advance?
So here it is, homemade makis are kind of my little obsession right now. I admit it always makes a little impression when I invite friends over. The thing is, it seems complicated, but actually, it’s pretty easy if you take your time (and have a little laugh). Between the salmon, the cucumber, and that creamy avocado, it’s a combination that melts me every time.
Let me tell you, the first time I tried, I had a bit too much rice, and I thought I was going to drown my nori sheets! Since then, I’ve found my way, and I’ll share my tips with you. Because deep down, it’s not an exact science, you adapt, adjust, and taste (a lot) before serving.
What I love is the contrast between the freshness of the cucumber, the softness of the avocado, and the briny touch of the salmon. Honestly, it works every time. Well, rolling takes a bit of practice, I admit, but once you get the hang of it, you won’t stop.
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If you’re like me, the type to fiddle around in the kitchen humming a tune, this recipe is for you. And if you ever mess up, you always have the perfect excuse: “It’s homemade, it’s not perfect, but it’s damn good!” So, shall we get started?
Essential ingredients to succeed in homemade salmon cucumber avocado makis
- 200 g of fresh salmon (ideally sashimi grade, because freshness is no joke)
- 1 ripe avocado, but not too soft either, it makes cutting easier
- 1 small cucumber, crunchy just right
- 150 g of sushi rice — yes, the famous short-grain rice
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar (I admit sometimes I add a bit more depending on my mood)
- 1/2 teaspoon of salt
- Nori sheets (count one sheet per roll)
- Soy sauce, wasabi, and pickled ginger to serve, but that’s the final touch
Detailed steps to prepare delicious salmon cucumber avocado makis
- Cooking the rice: Rinse the rice under cold water until the water runs clear (yes, it takes a bit of time, but the result is worth it). Cook it with its volume of water (about 1:1.2) over low heat. Once cooked, let it rest covered for 10 minutes.
- Seasoning: Mix the rice vinegar, sugar, and salt until dissolved. While the rice is still warm, gently incorporate this mixture — this gives that characteristic slightly vinegary taste.
- Preparing the ingredients: While the rice seasons and cools, cut the salmon into thin strips, slice the cucumber into long sticks, and the avocado into thin slices. I like to keep the pieces a bit thick for that melting/crunchy contrast.
- Rolling: Place a nori sheet on a bamboo mat. Spread a thin layer of rice on the sheet, leaving a free border at the top (otherwise, it sticks everywhere — believe me!). Arrange salmon, avocado, and cucumber in a line. Roll gently with the mat, a little water dab on the top edge to “stick” the sheet.
- Cutting: With a very sharp and wet knife, cut the roll into pieces about 2 cm thick. This is the step where I often stumble, so I take breaks between slices to avoid crushing the maki.
Equipment to make your life easier in maki chef mode
- A bamboo mat — essential, it will save you from troubles with your fingers getting tangled.
- A very sharp knife — I’ve broken makis because the knife wasn’t sharp enough.
- A bowl of cold water to wet your fingers and avoid rice sticking everywhere, it’s clearly a life saver.
- A container to prepare the seasoning and a flexible spatula to mix the rice without crushing it.
Well, you see, the hardest part actually is to be patient and get the hang of rolling. I love this moment when everything starts to take shape, it’s a little moment for yourself, calm and delicious.
For the ingredients, I really recommend choosing very fresh salmon, it makes all the difference. Sometimes I replace cucumber with radishes for a bit more bite, but in the end, the salmon avocado cucumber combo is a classic that works every time.
If you’re in a bit of a hurry, you can prepare the rice the day before and keep it chilled, that works too, but personally I prefer to make it the same day, it’s softer. And besides, it smells so good when it’s cooking… come on, enjoy your meal!
What are the alternatives to salmon in this recipe?
You can use fresh tuna, smoked trout, or even surimi for a more affordable version. It changes the texture and taste a bit, but the result remains nice.
How to store makis once prepared?
It’s better to eat them quickly, but if you need to keep them, wrap them in cling film and place them in the fridge. Consume within 24 hours to prevent them from becoming soggy.
Should sushi rice be rinsed several times?
Yes, rinsing the rice multiple times until the water runs clear is crucial to remove excess starch and achieve that perfect texture, neither too sticky nor too dry.
How to roll without the maki falling apart?
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The trick is to have a well-dried nori sheet and not spread the rice too thickly. Lightly wet the free edge of the nori before rolling so it adheres well. With some practice, it comes quickly.
Can rice be prepared in advance?
Yes, you can prepare the rice the day before and keep it in the fridge, but it must be covered to avoid drying out. Warm it slightly before making the makis to regain some softness.
