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Salmon and cream cheese Maki sushi
Ingredients:
Base
- 200g sushi rice
- 1 kombu leaf
Marinade
- 6 tbsp of rice - cereal vinegar
- 3 tbsp of sugar
- 2 tsp of salt
Filling
- 1 green cucumber
- 2 tbsp of Hochland Cremette
- 1 slice of salmon
- 1 avocado
Additives
- nori plate 4cm x 6cm
- wasabi
- marinated ginger
- soy sauce
Recipe step by step
- 1. rinse the sushi rice, boil water with kombu
- 2. cook the rice for 15 minutes, then leave it in a warm place for another 15 minutes
- 3. prepare the seasoning for rice: mix the vinegar, sugar and salt in a small pot
- 4. stir while heating until the ingredients dissolve
- 5. do not allow the marinade to boil, leave it to cool, then add the marinade to the cooked rice
- 6. put a nori plate on the bamboo mat with the glossy side to the mat
- 7. place the sushi on the matt side
- 8. peel the cucumber, remove the seeds, then cut into matchsticks
- 9. cut the salmon into strips, peel the avocado, remove the pit and cut into strips
- 10. lay the strips of cucumber, avocado, and salmon in the middle of nori
- 11. squeeze a strip of the Cremette cheese from the sleeve along the vegetables and fish
- 12. wrap the roll evenly and firmly and cut into equal portions of sushi
- 13. place on a plate and serve with pickled ginger, soy sauce, and wasabi paste