Sushi roll with salmon

Sushi roll with salmon

Sushi with salmon is always a hit on the drinks board. That's because salmon is a tasty oily fish that makes a perfect combination with soy sauce and wasabi. - TEXT RAMON BRUGMAN | IMAGE MITCHELL VAN VOORBERGEN

Sushi roll with salmon

Preparation time 1 hour

This is what you need (16 pieces)

  • 200 g fresh salmon, to roll into the sushi
  • ¼ cucumber
  • 4 tbsp wasabi mayonnaise
  • 2 nori sheets
  • 175 g sushi rice
  • 1 jar of masago (capelin roe)
  • 1 tsp black sesame seeds
  • 300 g fresh salmon, to put on the sushi

This is how you make it:

Cut the fresh salmon and cucumber into long thin strips. Scoop the wasabi mayonnaise into a small piping bag. Place a sheet of nori on a sushi mat. Spread some rice over this and make a layer about half a centimetre thick. Turn the nori sheet over so that the rice is under the nori sheet. Spoon some rice onto the nori sheet (the nori sheet is now between two layers of rice). Lay a few strips of fresh salmon and a few cucumber slices in the centre of the noril. Roll the whole thing up and gently push it into shape. Remove the sushi mat and take the sushi roll off.

Cut the salmon intended to be placed on the outside of the sushi into thin slices. Place the salmon slices on the sushi roll and use the sushi mat to press them down. Cut the sushi roll into 8 pieces and place them on a plate. Repeat previous steps with the second nori sheet and the remaining ingredients. Spoon a little masago onto the sushi with a spoon, spray dots of wasabi mayonnaise on the sushi and sprinkle a little black sesame seed over the sushi.

RilletteMore cooking with Ramon Brugman?

BORRELBIJBEL | CARRERA CULINAIR | ISBN: 9789048862627 | € 33,99


You can read which wine goes well with this recipe in WINELIFE Magazine 78. Order individual issues here!

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