Salmon Mango Maki

Salmon, skinned , boned, and cut into 3x1/2 inch strips

  • Sweet onions, very thinly sliced

  • Jalapeno pepper, seeded and thinly sliced, lengthwise

  • Mango, skinned and sliced into 3x1/2 inch strips

  • Wasabi


  • Use 1/2 sheet of nori, glossy side down. Cover with a thin layer of rice, leaving about 1/2 inch at the short end of the nori uncovered.

  • Spread a very thin line of wasabi on the rice about two thirds of the way from the uncovered edge.

  • Add salmon, onion, jalapeno, and mango on top of the wasabi. Have the short end of the nori facing you and the uncovered strip away from you.

  • By hand, fold the end of the nori all the way over the filling of the roll. Tuck under, pressing firmly, then roll the rest of the way.

  • Using the mat, you can now firm up the ends and even out the roll. Cut into 4 pieces

Dirk FucikSushi