Recipe for Makis with Cheese

Rinse the rice until the water runs clear. Pour the rice and 250 ml of water into a pot and bring to a boil, covered. Reduce the heat and let the rice cook very gently for about 15 minutes, covered. Turn off the heat and let the rice rest for 10 minutes.

Place the rice in a large bowl, add the sake/mirin/vinegar mixture, and gently mix.

Cut the salmon, cheese, and avocado into sticks.

Prepare the makis: Place a sheet of seaweed on the bamboo mat. With damp hands, spread a layer of rice over 3/4 of the seaweed. Across the full width and in the first quarter of the seaweed, arrange sticks of salmon, avocado, and cheese.

While keeping the filling in place with damp fingers, gently roll the mat forward. Press firmly and evenly on the mat to form a tightly packed roll. Carefully remove the mat. Finish by moistening the seaweed to seal the maki.

To finish, cut the roll into 6 to 8 pieces with a sharp, damp knife. Serve with soy sauce, ginger, and wasabi.