Sushi fit for a Sumo: salmon maki

Sushi Sumo is a 2021 Japanese anime television series produced by MAPPA. The series follows the story of a group of sushi entrees who compete in sumo wrestling tournaments. The series is known for its unique premise, its humor, and its heartwarming characters.

One of the things that makes Sushi Sumo so enjoyable is its cast of characters. Each sushi entree has its own unique personality and backstory. For example, there is Maguro, the tuna sushi who is a natural leader and a fierce competitor. There is also Ebi, the shrimp sushi who is shy and timid but always willing to give her best effort. The characters in Sushi Sumo are all relatable and likable, and it is easy to root for them to succeed.

Another thing that makes Sushi Sumo so enjoyable is its humor. The series is full of slapstick comedy and witty dialogue. The characters often get themselves into funny situations, and the show does a great job of subverting expectations. Sushi Sumo is also a very heartwarming series. The characters learn to overcome their challenges and support each other through thick and thin.

Overall, Sushi Sumo is a very well-made anime series. It has a unique and interesting premise, a cast of relatable characters, and a good mix of humor and heartwarming moments. The series is also visually stunning, with colorful animation and fluid fight scenes. If you are a fan of anime, comedy, or sumo wrestling, then I highly recommend checking out Sushi Sumo.

Salmon Maki Sushi, along with a step-by-step guide. This recipe will make about 2-3 rolls, depending on how thick you slice them. You can also turn these into Salmon and Avocado Maki by adding avocado slices.

**Ingredients:**

For the Sushi Rice:

- 1 cup sushi rice

- 2 cups water

- 1/4 cup rice vinegar

- 2 tablespoons sugar

- 1 teaspoon salt

For the Salmon Maki:

- 2 sheets of nori (seaweed)

- 1/2 pound fresh salmon, sashimi-grade

- Soy sauce for dipping

- Wasabi and pickled ginger (optional)

**Instructions:**

**Preparing the Sushi Rice:**

1. Rinse the sushi rice under cold water until the water runs clear. Drain the rice.

2. In a saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.

3. Once it boils, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

4. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low until the sugar and salt dissolve.

5. Once the rice is cooked, transfer it to a large mixing bowl, and while it's still hot, pour the vinegar mixture over the rice. Mix gently with a wooden spatula, fanning the rice to cool it down.

6. Continue to fold and mix until the rice is at room temperature. It should be glossy and slightly sticky.

**Preparing the Salmon Maki:**

1. Place a bamboo sushi rolling mat (makisu) on a clean surface. Lay a sheet of plastic wrap over the mat.

2. Place a sheet of nori, shiny side down, on the plastic wrap.

3. Wet your hands to prevent the rice from sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about half an inch of nori without rice at the top.

4. Lay thin slices of fresh salmon over the rice.

5. Carefully lift the bamboo mat and nori, and start rolling the nori around the filling, using the bamboo mat to shape it into a tight cylinder.

6. Moisten the exposed nori with a little water and press to seal the roll.

7. Use a sharp knife to slice the roll into bite-sized pieces. Wet the knife between cuts to prevent sticking.

8. Arrange your Salmon Maki on a serving platter. Serve with soy sauce, wasabi, and pickled ginger.