Salmon Sushi with Asparagus and Nori Seaweed

Ingredients

• Tobiko (or dried herbs, as desired)
• 1 half cucumber
• 1 tsp wasabi
• 1 tbsp cream of horseradish (jar)
• 150 g fresh salmon fillet
• 2 roasted nori seaweed sheets
• 400 g sushi rice
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (about 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar

Instructions

1. 1.

   Peel cucumber, cut lengthwise in half, deseed and slice into sticks.

2. 2.

   Cut fish lengthwise into 0.5 cm thick sticks.

3. 3.

   Split nori sheets crosswise, spread with a little wasabi paste, lay them on a bamboo mat one after another, top each with 1/4 of the rice and press down. Then flip the mat, place salmon and avocado in the middle, add a bit of cream horseradish, and form a total of four sushi rolls. Cut each into about five slices and serve garnished with herbs or tobiko as desired.

4. 4.

   Basic sushi rice recipe:

5. 5.

   Wash rice thoroughly under running water in a sieve until the water runs clear.

6. 6.

   Add rice, water, and seaweed to an unlined cooking vessel and cook at 100°C for 18 minutes in an electric steamer, stirring occasionally.

7. 7.

   Heat rice vinegar and mix with salt and sugar.

8. 8.

   Transfer rice to a bowl, remove seaweed. Draw a stick across the rice, slowly pouring the seasoning mixture over it. Fan the rice with a fan so it cools quickly to room temperature and gains a nice shine.