Sushi with salmon, cucumber, avocado and mango

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Steaming the sushi rice

200 g sushi rice, washed
3 dl water
50 g rice vinegar
½ tsp salt
2 tsp icing sugar
Spread the sushi rice over the stainless steel tray as evenly as possible (important for achieving an even thickness of rice for the finished sushi). Pour on the water.
Put the tray into the cold cooking space.
Steaming 100°C for 30 Mins
Dissolve the salt and icing sugar in the heated rice vinegar. Pour the vinegar mixture evenly over the warm, steamed sushi rice. Let the sushi rice cool down to room temperature.

Filling

1 tsp wasabi paste, Add more according to taste.
Nori sheets
Cream cheese
Mango
Avocado
Cucumber
Salmon
1 bunch of spring onions
Cut the mango, avocado, cucumber, salmon and spring onions into long, thin strips.

Preparing the sushi

Place a nori sheet, shiny-side up, on top of the sushi rice. The nori sheet should slightly overlap the stainless steel tray on one side. Using the sushi blade, cut the nori sheet along the sushi rice.
Wet the sushi blade well with water. Lift the layer of rice and the nori sheet from the tray using the sushi blade.
Lay the sushi mat on the nori sheet and then flip the whole lot over so that the sushi rice is on top. Carefully remove the sushi blade from the rice.
Spread a little wasabi paste on the sushi rice. Brush the bottom edge with the cream cheese and add the prepared ingredients.
Tightly roll up the sushi using the sushi mat. The side of the nori sheet without the rice forms the end. Stick the nori sheet to the roll with a little water. Cut the sushi roll into equal-sized pieces about 2–4 cm wide to serve.

Tips

  • In Japan, sushi is traditionally eaten by hand; whereas in the West, chopsticks are used. Sushi is typically dipped in soy sauce before eating. A little wasabi can be added to the soy sauce according to taste.
  • To neutralize the palate between different sushi, eat a piece of pickled ginger (gari).
  • Sushi blade
  • Stainless steel tray
  • Sushi mat
Quantity Ingredient
2 tsp icing sugar
200 g sushi rice
1 tsp wasabi paste
Nori sheets
Cucumber
50 g rice vinegar
1 bunch of spring onions
Mango
Avocado
½ tsp salt
Salmon
3 dl water
Cream cheese

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