Kiwi and Salmon Maki

Kiwi and salmon maki is a fusion dish that combines the tradition of Japanese sushi with an innovative addition of kiwi, a fruit with a tangy taste that can add a touch of freshness to the dish.

Ingredients

• 150g of sushi rice
• 2 sheets of nori seaweed
• 100g of smoked salmon
• 1 kiwi
• Rice vinegar (1 tablespoon)
• Sugar (1 teaspoon)
• Salt (a pinch)
• Soy sauce (for serving)
• Wasabi (optional, for serving)
• Pickled ginger (optional, for serving)

Preparation

1. Begin by washing the rice under cold running water until it runs clear. This process will help remove excess starch and make the rice more suitable for sushi preparation.

2. Cook the rice according to the package instructions. Typically, after bringing to a boil, you will need to let it simmer with a lid on until all the water is absorbed and the rice is tender.

3. While the rice is still warm, dress it with rice vinegar, sugar, and a pinch of salt. Mix gently and let it cool to room temperature.

4. Cut the smoked salmon into long, thin strips, and do the same with the kiwi after peeling it.

5. On a sushi mat (makisu), place a sheet of nori seaweed and spread a thin layer of rice on top, leaving about 1cm of edge free at the end of the seaweed.

6. Place a strip of salmon and one of kiwi in the center of the rice.

7. Begin to roll everything up using the mat, pressing down to achieve a compact roll.

8. With a sharp knife, cut the roll into pieces about 2 cm thick. It’s advisable to clean the blade with a damp cloth between cuts to get clean slices.

9. Serve your maki with soy sauce, wasabi, and pickled ginger if you like.

A curiosity: maki has become famous all over the world as one of the most recognizable types of sushi, and today they are subject to endless variations, like this one that includes kiwi, offering a play of flavors between the sweet/sour of the fruit and the strong taste of smoked salmon.