Kiwi and Salmon Maki

Name: Kiwi and Salmon Maki
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Ingredients: Kiwi green 5.3 oz; Salmon blast frozen 2.8 oz; Nori seaweed 4 fogli; Rice for sushi 1 ¼ cup; Sushi condiments 3 ½ tbsp

it br de es fr

306

Calories per serving

Energy Kcal 306
Carbohydrates g 59.5
of which sugars g 4.7
Protein g 10
Fats g 3
of which saturated fat g 1.11
Fiber g 2.1
Cholesterol mg 7
Sodium mg 750

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 12 min
Serving: 4
Note + 1 hour of resting the rice

PRESENTATION

Kiwi salmon maki rolls are a fresh twist on Japanese sushi, blending the tender salmon with the sweet and tangy kiwi. It's like a surprise in your mouth. Really really good. Wrapped in sticky sushi rice and crisp nori seaweed, this combo is both exotic and a little fancy. And look, you might not find this at every sushi spot, but it totally works. The rich, moist salmon and tangy kiwi? So so good together. Seriously.

Traditional maki rolls are great, but the kiwi salmon maki? Takes it up a notch. Pretty simple. Offers a new flavor journey that’s super fun and satisfying. You get that familiar sushi vibe—bite-sized, packed with flavor—but with a twist that stands out. And the balance of flavors? The Japanese nailed it. This salmon kiwi roll isn’t just trying to be different; it is genuinely complementary.

What makes this kiwi salmon sushi special is how each bite hits all the notes: the crispiness of the seaweed, the tender salmon, and the sweet, tangy kiwi. All in harmony. In Japan, culinary creativity is a big deal. This roll proves the playful spirit of sushi chefs. While salmon maki might just have fish, this version with kiwi elevates the excitement. It's perfect for impressing guests. For real.

Whether it’s a casual hangout or a fancy dinner, the salmon kiwi roll will make waves. For those who dig sushi with a fruity twist or just want something out of the ordinary, this roll is memorable. Its sweet and savory combo? A bit surprising, no question, but undeniably delicious. A bright, fun choice for adventurous palates ready to explore new flavor horizons.

INGREDIENTS: Kiwi 5.3 oz (150 g) - green; Salmon 2.8 oz (80 g) - blast frozen; Nori seaweed 4 fogli; Rice for sushi 1 ¼ cup (250 g); Sushi condiments 3 ½ tbsp (50 ml)

Preparation

How to prepare Kiwi and Salmon Maki

To prepare the kiwi and salmon maki, first wash the rice: place the rice in a large bowl 1 and rinse it under cold running water, moving the rice with your hands. Do at least 5-6 rinses until the water is clear. Put the rice in a saucepan 2 and add water until it is about an inch above the rice 3.

Cook with the lid 4 for about 12 minutes or until the water is completely absorbed. Check occasionally to make sure it doesn't stick to the bottom of the pan. Transfer the rice to a container and season it with sushi dressing, adjusting the amount to your taste 5. Stir with a spoon to flavor 6.

Cover the bowl with a clean cloth 7 and let it rest for 1 hour at room temperature. After the resting time, cut the salmon into sticks 0.2 inches thick 8. Peel the kiwi 9

cut it in half lengthwise and also reduce it to sticks of the same thickness as the salmon 10. Place the nori seaweed on a sushi mat 11. Distribute the rice on the seaweed with wet hands, so the rice doesn't stick to your fingers, leaving about 1 inch free at the top of the seaweed 12.

Place the salmon 13 and kiwi 14 sticks just below the middle of the rice, covering the entire length of the seaweed horizontally. Now take the bottom edge of the mat and, pressing with your fingers inward, roll everything up like a roll 15. Apply gentle pressure on the roll to compact it, roll until you see the strip of seaweed not covered with rice; then move the roll slightly forward so that the uncovered strip of nori seaweed seals the roll.

The roll is ready, cut it in half with a knife with a moistened blade 17, then cut each piece into 3 equal parts to obtain single maki pieces. Serve the kiwi and salmon maki immediately 18.

Storage

We recommend consuming the kiwi and salmon maki immediately.

Advice

The sushi dressing can be purchased ready-made or can be made at home with 200 ml of rice vinegar, 90 g of sugar, and 30 g of fine salt.

For Safe Consumption of Raw, Marinated, or Partially Cooked Fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4 degrees Fahrenheit in a home freezer marked with 3 or more stars, as per the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.