2 rolls 50 minutes

Salmon and cream cheese Maki sushi

  •  200g sushi rice
  •  1 kombu leaf
  •  6 tbsp of rice - cereal vinegar
  •  3 tbsp of sugar
  •  2 tsp of salt
  •  1 green cucumber
  •  2 tbsp of Hochland Cremette
  •  1 slice of salmon
  •  1 avocado
  •  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