Two-Variety Sushi on Green Soybeans

Ingredients

• 200 g Sushi rice
• 1 piece kombu seaweed
• 1 tbsp Rice vinegar
• a pinch salt
• a pinch sugar
• 200 g salmon fillet (ready to cook, skinless)
• 300 g tuna fillet (ready to cook, skinless)
• 0.5 cucumber
• 2 roasted nori sheets
• Wasabi
• 600 g soybeans
• 1 Carrot
• 3 tbsp Sesame oil
• 2 tbsp rice vinegar
• light soy sauce
• black pepper (ground)

Instructions

1. 1.

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

2. 2.

   Place 300 ml water and a small piece of kombu in an unlined cooking vessel and steam at 100°C for 18 minutes in an electric steamer, stirring occasionally. Heat 1 tbsp rice vinegar and mix with salt and sugar. Transfer the rice to a bowl, remove the seaweed. With a spoon or ladle, cross‑cut 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.

3. 3.

   Wash, dry, and cut the salmon into 2 cm wide strips and the tuna into 2 cm thick bars.

4. 4.

   Wash the cucumber, halve lengthwise, remove seeds, and slice into thin strips.

5. 5.

   Cut a nori sheet in half. Line a bamboo mat with plastic wrap. Place one half of the nori on the mat and spread 1/4 of the sushi rice over it. Flip so that the rice side faces the plastic. Spread a little wasabi in the center and add a few rice grains, cucumber strips, and a tuna bar. Use the mat to roll into a sushi roll, avoiding wrapping the plastic. Repeat with the other half of the nori. Slice both rolls into about six pieces.

6. 6.

   Divide the remaining sushi rice into about 12 portions and shape each portion into small mounds (or elongated balls) using dampened hands in vinegar water.

7. 7.

   Spread wasabi on the salmon strips and place a rice mound on top.

8. 8.

   For the salad, wash the soybeans and blanch them in boiling salted water for about 5 minutes. Drain, shock in cold water, and let drain. Peel and grate the carrot. Finely chop garlic and ginger, then mix with the beans, carrots, oil, and vinegar. Season with soy sauce and pepper, and serve on plates or bowls. Cut the remaining nori into fine strips.

9. 9.

   Arrange the sushi on top of the salad, sprinkle with nori strips, and serve.