Sushi with salmon tartare


Total time: 1hr 25m
Preparation Time: 85m

Servings
For 4 people


Nutritional Information

Contains 468 Kcal, 16g Protein, 85g Carbohydrates, 6g Fat


Ingredients

  • Rice
  • 5 dl water
  • 350 g sushi rice
  • 3 tbsp sugar
  • 4 tbsp light rice vinegar
  • 0.25 tsp salt
  • Salmon tartare
  • 150 g smoked salmon
  • 0.5 bunch coriander
  • 2 tbsp crème fraîche
  • 1 tsp lemon juice
  • Rolls
  • 3 nori sheets
  • 0.5 mangoes
  • 0.5 cucumber

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Instructions

  • Rice

    Rinse the rice in a sieve under cold running water until it is clear. Drain well. Add the water and rice to a pan and leave to absorb for approx. 30 mins.
  • Bring the rice to the boil with the lid off, reduce the heat until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.
  • Warm the sugar, rice vinegar and salt in a small pan, stirring until the sugar has dissolved.
  • Pour the rice into a wide-bottomed bowl, drizzle with the warm liquid, mix carefully with a fork for approx. 3 mins. while fanning. Cover the rice with a damp cloth and leave to stand for approx. 15 mins.
  • Salmon tartare

    Finely chop the salmon and coriander, place in a bowl and mix with the crème fraîche and lemon juice.
  • Rolls

    Place one nori sheet (rough side up) on a bamboo mat or piece of cling film. Place 1/3 of the rice onto the sheet, leaving a gap of approx. 2 cm at the top.
  • Cut the cucumber into sticks and the mango into thin strips. Place 1/3 of the salmon tartare, cucumber and mango in the centre of the rice. Repeat this process two more times.
  • Roll up the filled nori sheets, roll them between your hands until everything holds together. Slice the rolls into 8 equal pieces using a very sharp, wet knife.
  • Serve with:

    Soy sauce and wasabi.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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