Ingredients

• 2 cups of Crane Rice
• 2 cups of water
• 2 tablespoons of rice vinegar
• 2 tablespoons of sugar
• 1 coffee spoon of salt
• 1 pack of seaweed
• fresh salmon
• Japanese cucumber
• cream cheese
• Sesame
• Mat for rolling sushi (you can try with a cloth if you don't have a mat)

Method of preparation

1 - The first step is to wash the rice. Place in a bowl, fill with water and stir by hand until the water turns white. Drain it and repeat the process 4 more times.

2 - In a pan with water, put the rice and let it boil over high heat. When it is boiling, reduce the heat, put the lid ajar and leave for another 20 minutes. Meanwhile, season the rice. In another pan, place the salt, rice vinegar and sugar, bring to the fire and mix until the sugar dissolves. Once this is done, pour the mixture directly into the rice and stir gently.

3 - Now it's time to prepare the salmon. With a sharp knife, remove the skin, cut the salmon into strips and set aside.

4 - Also with a knife, peel the cucumber and cut it into long slivers. To assemble the sushi, place the seaweed with the shiny side down on top of the mat, soak your hands in water so the rice doesn't stick, and start arranging it until all the seaweed is filled. Then place a strip of salmon, a strip of cucumber and cream cheese and roll up, carefully pressing the mat to stick.

5 - To cut, wet the knife with a damp cloth and make cuts so that they are thin.

6 - Another way to do it is with the rice on the outside: with the seaweed on the mat, wet your hand and fill the seaweed with rice. Place the sesame on top of this rice and turn the seaweed face down. Now fill in the same way, with the salmon, the cucumber and the cream cheese, and roll up, pressing the mat carefully until the end. Then just cut and serve!

Preparation time: 1h

Ideal Products For This Recipe

Grou Short Rice

Grou Long Rice