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Tuna and salmon makis


Rate this recipe 4.1/5 (68 Votes)
Tuna and salmon makis 0 Picture


  • 8-10 oz of sushi rice
  • 3.5 oz very fresh salmon
  • 3.5 oz very fresh tuna
  • 1 avocado
  • ½ cucumber
  • 2 teaspoons of Wasabi
  • sheets of seaweed "nori"
  • 3 1/3 rice vinegar
  • 2 tbsp brown sugar
  • ½ teaspoon sea salt


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 22mins
Cost Average budget


Step 1

DO AHEAD: 3 h before the meal wash rice 4 times with clean water. Cook rice according to package. Turn off heat and let stand covered 10 minutes. Mix rice vinegar, sugar and salt in small bowl.

Step 2

Spread rice in a large bowl with flat bottom and non-metallic. Add more vinegar gradually. Stir and allow the rice to completely cool.

Step 3

Cut the fish into slices 3 mm thick. Place ½ a sheet of nori on your bamboo mat and moisten with water. Spread rice over the entire surface of the sheet with a 1 cm space on the top and bottom of the nori. Smear on a little wasabi diluted with water.

Step 4

Arrange cucumber sticks, fish and avocado in the first third and the entire length. Moisten the edge and roll up the mat with squeezing the bottom up.

Step 5

Cut into 2 cm pieces by wetting your knife each time in vinegar water. Serve on a plate with wasabi. Enjoy immediately.

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