Salmon Sushi Bento
Ingredients
- 300 gWhite rice (sushi grade)
- 45 mlRice vinegar
- 15 gWhite sugar
- 1 pinchGray sea salt
- 200 gOncorhynchus kisutch (fresh, skinless)
- 4 pcnori seaweed
- 0.5 pcCucumber
- 1 pcPersea americana Mill.
- 100 gedamame (shelled)
- 30 mlsoy sauce
- 1 tspwasabi
- 20 gpickled ginger
Method
Shiny rice, perfectly vinegared, supporting the freshness of raw salmon. Cucumber slices provide the necessary crunch under a dry, crisp seaweed sheet.
- 1
Wash the rice in a strainer under running water, stirring gently until the water runs perfectly clear. Drain well.
- 2
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
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
Cut the salmon into 1cm thick sticks. Do the same with the cucumber. Peel and slice the avocado into thin strips.
- 5
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
Arrange the makis in your box. Add the edamame, a few avocado slices, ginger, and a dab of wasabi. Serve with soy sauce.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Rice hardens in the refrigerator and raw fish does not keep well.
