Salmon and Cucumber Sushi

Glossy seasoned rice that melts under a slice of fresh salmon. Cucumber provides the necessary crunch to balance the richness of the fish.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 880
• Protein: 32 g
• Carbs: 171 g
• Fat: 7 g

Ingredients

• 400 g White rice ( raw )
• 500 ml Mineral water
• 4 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 300 g Oncorhynchus kisutch ( sliced )
• 1 piece Cucumber ( julienned )
• 5 piece nori seaweed
• 1 tsp wasabi optional
• 50 ml soy sauce
• 20 g pickled ginger optional
• 400 g Short-grain sushi rice ( short-grain rice (Japonica) )

Instructions

1. Rice preparation

   Wash the rice in cold water in a colander until the water runs perfectly clear. Let drain for 30 minutes before starting to cook.

2. Cooking the rice

   Put the rice and mineral water in a pot. Cover tightly. Bring to a boil, then reduce to minimum for 12 minutes. The rice should have absorbed all the liquid.

3. Seasoning

   Mix the rice vinegar, sugar, and salt in a bowl. Pour over the warm rice and mix gently with a wooden spatula without mashing the grains. The rice should become glossy.

4. Slicing the fillings

   Slice the salmon into 5mm thick strips. Cut the cucumber into thin sticks. Pieces must be uniform to make rolling easier.

5. Shaping

   Place a nori sheet on a mat. Spread a thin layer of rice, leaving a strip bare. Lay the salmon and cucumber. Roll while squeezing firmly so the maki is compact.

Chef's tips

• Wet your hands with a mixture of water and vinegar to prevent the rice from sticking to your fingers.
• Use a very sharp knife rinsed under water between each cut to avoid tearing the nori seaweed.

Storage

Consume immediately after preparation. Rice hardens in the refrigerator and raw fish does not keep well.