Sushi with salmon

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  • Rice: 400 g
  • rice vinegar: 5 tablespoons
  • sugar 2 tablespoons
  • salt fine: 1 coffee spoon
  • Fillets of salmon and with no skin or bones: 120 g
  • sheets of nori seaweed: 6
  • wasabi: 1 coffee spoon
  • salmon roe: 1 tablespoon
  • Soy sauce: to taste.
  • Cling film: to taste.


Heat a pot with 2 liters of water, bring to the boil and add the rice and stir it in and let it bake, disclosed, during 20 minutes. Then, drain it, and let it sit for 5 minutes. Separately, mix the vinegar with sugar and salt, add the rice and stir well. Cut the salmon into strips. On a piece of plastic wrap, put a sheet of seaweed, and on top of this, spread a thin layer of rice. Available in the centre strips of salmon and barre-the lightly with the wasabi. Wrap with the help of cling film. Fill and wrap in the same way the rest of the pages of algae. The court then into little pieces and garnish with salmon roe. Serve with the sauce of soy. Revenue Prime Books

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