Salmon and dill makis
Make this Japanese inspired salmon maki with a hint of dill for a filling meal..
1. Wash the rice a few times. Pour in a pan 35 cl of water, cover and bring to a boil. Cook for 15 minutes then leave to rest for 10 minutes while covered.
2. In a bowl, combine the rice vinegar, sugar, salt and sherry vinegar. Pour the dressing into the rice and mix. Leave to cool. Cut the salmon into strips of 2mm thick. Wash, dry and loosen the dill.
3. Place each seaweed sheet on a bamboo roller. Dampen slightly to soften. Place a few pieces of dill and a layer of rice about 3mm thick. Add the salmon then roll with the help of the bamboo mat. Seal tight..
4. Cut the roll into small pieces, place in a plate, wrap in cling film and refrigerate until time to serve.
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