Cremette kaburimaki with salmon, cucumber, marinated radish and calabash

  •  80 g rice (boiled)
  •  ¼ nori sheet
  •  15 g Hochland Cremette cheese
  •  50-60 g salmon
  •  15 g pickled daikon radish
  •  10 g fresh cucumber
  •  15 g sweet kanpyo calabash
  •  Salt, pepper to taste
  •  Pickled ginger
  •  Soy sauce
  •  Wasabi

Recipe step by step

  • 1. Peel the cucumber, remove the seeds and cut into strips.
  • 2. Cut the radish into sticks and the calabash into strips.
  • 3. Cover the entire surface of the bamboo sushi rolling mat with foil (because this is a type of “inverted sushi” which involves the nori wrapping along with the ingredients inside and the rice remains on the outside of the roll).
  • 4. Place a nori sheet with the shiny side on the mat, rough on top. Spread the rice over its entire surface.
  • 5. Place the pieces of sliced salmon on top of the rice.
  • 6. Fold the mat in half and turn it over so that the nori sheet is on top this time (if necessary, move the nori with the rice closer to the edge of the mat where you begin rolling).
  • 7. Brush the nori generously with Hochland Cremette, place on the sliced cucumber, radish and calabash.
  • 8. Wrap the roll evenly and tightly in the mat to achieve the desired shape and get even portions of sushi.
  • 9. Take the roll off the mat and put it on the board, then cut it with a sharp knife - in halves, and then each half again into 2 equal parts (until the desired amount is obtained - 6 or 8 pieces).
  • 10. Arrange the prepared sushi, garnish as you like and serve with pickled ginger, soy sauce and wasabi paste.