Salmon rolls are exactly the dish that can be attributed to the origins of fine Japanese cuisine. The abundance of seafood has had a huge impact on the emergence of many different recipes for smoked and lightly salted fish: shrimp rolls, scallop rolls, eel rolls and, of course, salmon rolls.
It is necessary
- - 100 g of sushi rice;
- - 50 g of lightly salted salmon;
- - wasabi;
- - 1 cucumber;
- - soy sauce;
- - spice sauce;
- - hard cheese;
- - mayonnaise;
- - chili.
Instructions
Step 1
Prepare sushi rice according to the instructions on the package, season with rice vinegar. Cut the cucumber and salmon fillets into thin strips.
Step 2
Place the nori algae leaf on the bamboo makis, shiny side down. Wet your hands in cold water to prevent rice from sticking to them. Put a small 1-1.5 cm layer of sushi rice on the nori sheet, leaving an area (about 1-2 cm) not covered with rice on one edge in order to better hold the roll together.
Step 3
In the middle, grease a leaf with rice with a little wasabi and lay out the prepared filling with salmon and cucumber slices.
Step 4
Wrap the roll using a bamboo mat, lightly pressing down and smoothing out any unevenness. Cut the finished roll with salmon into several equal parts and serve with pickled ginger and wasabi sauce.
