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!

Super simple sushi with salmon and cucumber

Name: Super simple sushi with salmon and cucumber
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 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

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30min

•

Easy

Do you want to get started with super simple sushi with salmon and cucumber? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

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

Garnish
Pickled ginger
Wasabi tube
Light soy sauce for dipping

Preparation method

How do you make this?

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.