Salmon Sushi Bento

Shiny rice, perfectly vinegared, supporting the freshness of raw salmon. Cucumber slices provide the necessary crunch under a dry, crisp seaweed sheet.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 503
• Protein: 21 g
• Carbs: 70 g
• Fat: 16 g

Ingredients

• 300 g White rice ( sushi grade )
• 45 ml Rice vinegar
• 15 g White sugar
• 1 pinch Gray sea salt
• 200 g Oncorhynchus kisutch ( fresh, skinless )
• 4 piece nori seaweed
• 0.5 piece Cucumber
• 1 piece Persea americana Mill.
• 100 g edamame ( shelled )
• 30 ml soy sauce
• 1 tsp wasabi optional
• 20 g pickled ginger optional

Instructions

1. Rice preparation

   Wash the rice in a strainer under running water, stirring gently until the water runs perfectly clear. Drain well.

2. Cooking the rice

   Place the rice and 350ml of water in a pot. Cover tightly. Bring to a boil then reduce heat to minimum for 12 minutes. Let rest for 10 minutes off the heat without opening.

3. Seasoning (Shari)

   Dissolve the sugar and salt in the rice vinegar. Pour over the warm rice and mix gently with a wooden spatula, slicing through the mass to avoid crushing the grains.

4. Cutting the fillings

   Cut the salmon into 1cm thick sticks. Do the same with the cucumber. Peel and slice the avocado into thin strips.

5. Rolling the makis

   Place a nori sheet on a mat. Spread a thin layer of rice, leaving 2cm free at the top. Place salmon and cucumber in the center. Roll tightly and cut into 6 or 8 pieces with a damp knife.

6. Bento assembly

   Arrange the makis in your box. Add the edamame, a few avocado slices, ginger, and a dab of wasabi. Serve with soy sauce.

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 dipped in hot water between each cut of the roll for a clean section.

Storage

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