How do you store sushi?

Sushi should be eaten as soon as possible after making. If you want to store it, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 24 hours.

Can you make sushi without raw fish?

Yes, you can make sushi without raw fish and instead use ingredients like vegetables, omelet, cooked fish, or shrimp.

What are some other ingredients you can add to sushi?

In addition to salmon and cucumber, you can also add avocado, tuna, crab, sesame seeds, scallions, pickles, tempura, and more to sushi. It's up to you to experiment with different ingredients to make your perfect sushi!

Which salmon is best for this sushi?

For fresh sushi, it's best to use a fresh salmon fillet. This is the thickest, most tender part of the salmon fillet and has just the right fat marbling for a soft, creamy taste.

recipe sushi with salmon and cucumber

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30min

•

Easy

Did you think that rolling sushi was only for professional chefs? Not at all! Making fresh sushi salmon is a fantastic activity for the weekend, for a cozy date night, or to do together with the kids. It can also be a fun surprise for the lunchbox.The secret to a successful roll lies in simplicity: perfectly cooked sushi rice with a fresh vinegar touch, quality fresh salmon, and the delicious crunch of cucumber. Roll them tightly and just slice! Serve with some salty soy sauce, spicy wasabi, and pickled ginger for the ultimate restaurant feel at home.

Did you think that rolling sushi was only for professional chefs? Not at all! Making fresh sushi salmon is a fantastic activity for the weekend, for a cozy date night, or to do together with the kids. ...

Ingredients

What do you need?

Quantity: 4P

The sushi
250 g sushi rice (important, no basmati or other rice!)
1 cucumber
80 ml sushi vinegar
4 Nori sheets
200 g salmon fillet
Bamboo rolling mat

Garnish
Pickled ginger
Wasabi tube
Light soy sauce for dipping

250 g sushi rice (important, no basmati or other rice!)
1 cucumber
80 ml sushi vinegar
4 Nori sheets
200 g salmon fillet
Bamboo rolling mat

Pickled ginger
Wasabi tube
Light soy sauce for dipping

Preparation method

How do you make this?

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Cook the rice as indicated on the package.

Drain, stir in the vinegar, and let cool.

Cut the cucumber into fine sticks and the salmon into strips.

Take your mat, lay it open, and place a nori sheet on it.

Divide the rice into 4 portions and spread 1 portion as evenly as possible on it, so that you cover ¾ of the nori sheet, with the uncovered piece at the top.

Place the salmon and cucumber evenly from left to right in the middle of the rice strip.

Now roll it up, tighten it well with the mat, let it rest for 1 minute, and place it on a plate.

Continue with the rest.

Cut each roll into 8 pieces with a wet, sharp knife.

Serve with the soy sauce and pickled ginger.

If you have leftover cucumber, chop it finely and definitely serve it on the side.