Wild salmon sushi with pickled pink ginger
Recipe from Frosta
Bamboo rolling mat
100 g sushi rice
200 g Alaskan wild salmon
nori sheets (seaweed)
- Cook the sushi rice in about 300 g water until all the water has evaporated. If the rice is not yet cooked, add more water as necessary. Keep checking the rice during cooking. When it is done and has a firm, sticky consistency, season with sushi vinegar.
- Halve the cucumber and remove the seeds with a spoon. Cut the salmon and the cucumber into 0.5 cm wide strips of similar thickness.
- Lay a sheet of nori on the bamboo mat and spread with rice. Brush the rice thinly with wasabi and lay a salmon and a cucumber strip on top. Then fold the bamboo mat over to form an even roll. Cut the sushi roll into pieces.
- Serve in the traditional manner with soy sauce, wasabi and pickled ginger.