Buy all ingredients right below the recipe
INGREDIENTS
- nori seaweed sheets
- chilled cooked sushi rice
- salmon
- wasabi paste
SIDE DISH TIP
- Soy Sauce
- Sushi Ginger
YOU WILL ALSO NEED
- bamboo sushi mat
INSTRUCTIONS
- 1Cut the salmon fillets across the grain into individual portions.
- 2Halve the nori sheet, place it on a sushi mat, and spread 75 g of cooked rice onto it with moistened fingers, leaving a 0.5 cm wide edge. Spread wasabi paste over the rice.
- 3Place the salmon on the rice in the first third of the rice.
- 4Using the mat, start shaping the roll and gently tighten it to keep it even.
- 5Roll the sushi so that it joins where it is covered with a layer of rice, with only a loose strip of nori seaweed protruding.
- 6Finish rolling the sushi with the mat. The protruding part of the seaweed will close and seal the roll.
- 7Cut the hosomaki roll into 6 pieces. First, cut the entire roll in half. Align both halves next to each other and cut both at once twice with a moistened clean knife.
Tip
Wasabi and pickled ginger are indispensable flavoring components of sushi. You can prepare them according to Roman Vaněk's recipe, which you can find on Rohlik Chef in the Sushi category. Pickled ginger pleasantly neutralizes taste and aids digestion.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef