Helps to get an assembly line making it, if you want to eat on the same day you started cooking it.
- Sushi rice
- Sushi vinegar
- Sushi seaweed
- sugar and salt
- 3 eggs
- Soy sauce
- Preserved ginger
- Smoked salmon
Many parts of the roll are prepared separately and are then brought together.
Start with the rice. Follow the instructions on the package, which were 250 gr in 500 ml water, bring to the boil, keep at low heat for 15 min, take away from heat and keep for 10 min with lid closed.
Dissolve 1 tsp of sugar and 1 of salt in 6 tablespoons sushi vinegar. Add to the rice and mix and leave to cool.
Cut cucumber in 8 long strips. Remove the middle if too watery.
Peel and cut the carrot in 8 long strips.
Make an omelette at low fire with the eggs and soy sauce.
Place one piece of square seaweed on cling film. Use two metal spoons to transfer and compress the rice throughout the surface. Once you have a layed of rice, add enough salmon, carrot, cucumber, omelette to cover the length of the seeweed.
Roll (with hands or sushi mat if available) and apply pressure to make sure it remains stuck. Cut with a knife and place on a black plate.
Repeat. 250 gr of rice make about 5 rolls.
Serve with soy sauce, ginger and, of course, wasabi.