Temaki with Salmon and Caviar

Ingredients

• 100 g sushi rice
• 1 tbsp Rice vinegar
• a pinch salt
• a pinch sugar
• 200 g fresh salmon
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 0.25 Cucumber
• 4 roasted nori sheets
• 2 tsp wasabi
• 2 tbsp Keta caviar

Instructions

1. 1.

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

2. 2.

   Add 150 ml water and a small piece of kombu to an unheated cooking vessel and cook at 100°C for 18 minutes in an electric steamer, stirring occasionally.

3. 3.

   Heat 1 tbsp rice vinegar and mix with salt and sugar. Transfer the rice to a bowl, remove the seaweed. With a rice or cooking spoon, stir crosswise through the rice while slowly pouring in the seasoning mixture. Fan the rice with a fan to cool quickly to room temperature and give it a nice shine.

4. 4.

   Slice the salmon into thin strips. Halve the avocado, twist out the pit and carefully press the flesh out of the shell. Slice into strips and drizzle with lemon juice immediately. Wash the cucumber, halve lengthwise, deseed and slice into strips. Cut the nori sheets in half crosswise. Divide the rice into 8 portions and shape each portion into a long oval with damp hands.

5. 5.

   Place one half nori sheet on top of each rice oval, press lightly flat, add a bit of wasabi paste, then layer salmon, avocado and cucumber strips and roll into a tube-shaped temaki sushi. Garnish with salmon caviar. Serve with soy sauce and pickled ginger if desired.