Salmon maki rolls

PREPARATION TIME	40-50 MINS
SERVES	4 PEOPLE (32 pcs)
DIETS	LACTOSE-FREE, PALEO (OPTIONAL), GLUTEN-FREE (OPTIONAL)

INGREDIENTS

Sushi mat
4 pcs dried seaweed sheets
8.8 oz (250g) sushi rice
2 tbsp rice vinegar
½ cucumber
8.8 oz (250g) fresh salmon
Soy sauce (gluten-free optional)

INSTRUCTIONS

STEP 1

Rinse the rice with cold water, then cook following the directions on the package.
When the rice is done boiling, stir in the rice vinegar and leave to cool until cold (approx. 30 min).

STEP 2

Cut the salmon into thin slices, and cut the cucumber into thin strips.

STEP 3

When the rice is cool; place the seaweed sheets on top of the sushi mat with the shiny side facing down. (TIP: Wet your hands before spreading the rice out on the seaweed sheet to avoid sticky fingers.)

STEP 4

Spread ¼ of the rice evenly onto the seaweed sheet, leave about 0.5 inch free of the edge farthest away from you (for later use when gluing the sushi roll.)

STEP 5

Place the salmon pieces on top of the rice forming a middle line. Add some cucumber strips on top of the salmon (cover the whole width of the seaweed sheet).

STEP 6

Roll the seaweed sheet with the filling as tightly as possible, with the help of the sushi mat. Wet the empty space of the seaweed sheet before closing all the way, so that it sticks better together.

STEP 7

Proceed by making the other 3 rolls the same way, then let the sushi rolls rest in the refrigerator for 10 min.

STEP 8

Cut the rolls into equal size pieces, about 8 pieces per roll.

STEP 9

Serve with soy sauce, wasabi and pickled ginger.