Various Sushi Rolls

Ingredients

• 125 g sushi rice
• 1 piece kombu seaweed (ca. 2x2 cm)
• 1 tbsp Rice vinegar
• 1 tbsp sugar
• 0.5 tsp Salt
• 80 g cucumber salad
• 2 tbsp Mirin
• rice vinegar
• sugar
• Salt
• vinegar water
• 2 tsp Sesame seeds
• 0.25 avocado
• 2 roasted nori sheets
• 60 g fresh salmon fillet
• 60 g fresh tuna fillet

Instructions

1. 1.

   Rinse the rice in a sieve with cold water until clear, then drain well. Add to 250 ml water, add kombu and let soak for a few minutes. Heat and bring to boil. Cook vigorously for about 2 minutes, reduce heat, cover and let stand for about 10 minutes until just cooked. Remove from heat, lift the lid and cool covered with a cloth for about 10 minutes.

2. 2.

   Meanwhile warm vinegar, sugar and salt in a small pot until sugar dissolves, then let cool. Transfer rice (preferably to a wooden or stone bowl), remove kombu. While stirring rice, fold in the vinegar mixture. For faster cooling, make shallow indentations in the rice and fan it with air (or use a hair dryer on low). Let cool for about 10 minutes, then cover with a damp cloth at room temperature.

3. 3.

   Peel cucumber, cut lengthwise into halves, scoop out seeds and slice flesh into thin strips. Cook with mirin, 1 tsp rice vinegar, a pinch of sugar and salt for about 1 minute, then let cool.

4. 4.

   Toast sesame in a dry pan until lightly browned, remove and cool. Slice avocado into sticks and drizzle with a little rice vinegar.

5. 5.

   Cut each nori sheet in half and place one piece smooth side down on a bamboo mat. Align the edge of the sheet with the mat. Moisten hands with vinegar water and spread rice about ½–1 cm thick, leaving space on the sides. Press a shallow indentation in the center for filling and sprinkle cucumber with 1–2 tsp sesame. Using the mat, roll the rice and filling into a tight roll, then lay seam side down on a board. Wet a sharp knife with vinegar water and cut into six equal pieces.

6. 6.

   Repeat with avocado and remaining sesame to make more sushi rolls.

7. 7.

   For the fish maki, rinse fillets briefly, pat dry and cut into 2 cm squares. Make rolls from these, slice and serve.