Creado con IA
Salmon Sushi Rolls
45 min 241 kcal por ración Media
Ingredientes
4 Raciones
- Sushi-grade salmon200 g
- Cooked sushi rice320 g
- Nori4 sheets
- Cucumber50 g
- Avocado30 g
- Low-sodium soy sauce20 ml
- Pickled ginger10 g
Preparación
- 1
Keep the sushi-grade salmon refrigerated until needed. Using a clean, sharp knife, cut the salmon into long strips approximately 1 cm thick.
- 2
Cut the cucumber and avocado into thin, long strips.
- 3
Place a bamboo sushi mat on a clean work surface and set one nori sheet on top, shiny side facing down.
- 4
With damp hands, spread 80 g of cooked sushi rice evenly over the nori, leaving a 2 cm border uncovered along the top edge.
- 5
Arrange one-quarter of the salmon, cucumber, and avocado horizontally across the rice near the bottom edge.
- 6
Lift the bottom edge of the bamboo mat and roll the nori firmly over the filling. Continue rolling while applying gentle, even pressure to form a compact cylinder. Lightly moisten the uncovered nori edge and press it closed.
- 7
Repeat the process with the remaining nori, rice, salmon, cucumber, and avocado to make four rolls.
- 8
Moisten a sharp knife and cut each roll into 6 to 8 equal pieces, wiping and re-moistening the blade between cuts.
