Preparation CN
35 – 60 min CN
In the top CN
Vegetarian CN
Fitness CN
- Put sushi rice in a bowl and fill with water, drain water out and repeat the process until the water is clear. Cook rice for 2 minutes in 250 ml of water, then switch off the stove and leave it under a cover within 10 minutes. Open a cover and leave rice for next 10 minutes.
- Mix 1 tsp of salt and sugar, 2 tablespoons of rice vinegar and warm up. Then add to rice and mix.
- Put a half of nori seaweed sheet with the rough side up. Spread rice on nori sheet, leaving one cm from below.
- Slightly press rice without nori sheet and turn on the other side.
- Lay out cheese on the center of nori sheet using confectionery sleeve and add cucumber. Roll into a log holding stuffing with fingers.
- Put pieces of salmon above, wrap into the plastic wrap and give a shape.
- Cut with a wet knife for 6-8 equal parts.
Ingredients CN
Cream Cheese
50 g
Sushi rice
125 g
Rice vinegar
56 ml
Nori seaweed
1 sheet
Salmon
150 g
Cucumber
1
Salt
