Salmon Sushi with Asparagus and Nori Seaweed
Salmon sushi with asparagus and nori seaweed is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 stalks young green asparagus
- 150 g fresh salmon fillet
- 2 roasted nori sheets
- 400 g ready-made sushi rice
- 1 tbsp creamy horseradish (jar)
- finely chopped herbs (e.g., coriander, parsley)
- tobiko (or trout caviar)
Instructions
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1.
Wash the asparagus, peel the ends if desired, and cut thicker stalks lengthwise into halves or quarters. Slice the fish lengthwise into 0.5 cm thick sticks. Cut the nori sheets crosswise in half. Cover a bamboo mat with a piece of plastic wrap. Place a halved nori sheet on top, lay 1/4 cup rice over it. Then flip the nori sheet so that the rice lies on the plastic.
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2.
Spread a little creamy horseradish on the lower third of the nori sheet, layer salmon and asparagus, and roll using the plastic wrap and bamboo mat (do not roll in the plastic). Repeat to form three more sushi rolls. Slice each roll into five pieces with a sharp knife. Sprinkle herbs over half of the bites and garnish the other half with tobiko.
