Sushi with smoked salmon

Last Updated on November 19, 2024

Salmon slices smeared with wasabi, topped with cooked rice and seaweed slices.

Ingredients:

330 g sushi rice 200 g of smoked salmon slices 435 ml water 1 tsp wasabi 2 pcs of nori seaweed Spillow mixture: 2 tsp salt 2 tbsp sugar semolina 60 ml rice wine vinegar

Procedure:

1. Rinse the rice under running water for 5 minutes, then put it in a pot, cover with water, bring to a boil and let it simmer for 10 minutes, then remove from heat, let stand for another 10 minutes, then transfer to a ceramic bowl
2. Mix the rice wine vinegar with the caster sugar and salt, heat to dissolve and pour the mixture over the rice, stirring for 5 minutes to partially cool the rice
3. Line a 20×30 cm bowl with cling film, line the bottom with salmon slices, spread wasabi on the bottom, press the rice on top, place the nori seaweed slices on top, cover with cling film and weigh down
4. Place in the fridge for 1 hour and serve sliced with soy sauce.