Makis with Modena Balsamic Vinegar Cream

Wash the rice to remove starch. Then, take rice to boil. When starts boiling, cover with a lid and reduce heat.

Allow to cook for 16 minutes without uncovering. Then, allow to stand for 5 minutes.

Put it in a bowl and drizzle with hot vinegar mixed with sugar and salt.

Mix and cool the rice by moving. Cut the carrots into strips and
put the carrot strips in a bowl with water. Take to heat for 2 minutes. Then, cool them with water and ice.

When rice is ready and the filling prepared, roll out the mat on the work surface to roll up the sushi and all the ingredients.

Put the nori seaweed on the mat, the brightest side upside down. Wet your hands. Take some rice and distribute it from one side of the seaweed spreading it up to the middle making a thin rice layer.

Put the filling with wasabi (optional).

Roll the seaweed with the mat to press the ingredients. If the seaweed is not stuck at the end, wet your fingers and press.

Repeat the operation with the rest of ingredients and cut the maki sushi. Remember to wet the knife blade to avoid sticking when cutting.

Makis with Modena Balsamic Vinegar Cream

Balsamic Cream ideal for:

Red Meat | Eggs | Fruits | Fish | Cheese | Salads | Rice | Shellfish | Chicken


  • 100 gr rice for sushi or Calasparra rice
  • 1 leave of nori seaweed
  • 10 gr sugar
  • A little ginger
  • 5 gr wasabi
  • 40 ml  mirin
  • 80 gr salmon
  • 1 carrot, 1 small avocado, 1 cucumber
  • 20 ml Sibari Modena Vinegar Cream

  • Difficulty


  • Cost

    Low (0,90 € per portion)

  • Preparation

    30 minutes

  • Season

    All over the year