A mixed sushi platter of salmon nigiri on seasoned vinegar rice and nori maki rolls filled with salmon, cucumber and avocado. A homemade, gluten-free main meal.
Ingredients
Instructions
- 1
Rinse the rice several times until the water runs clear, then drain. Put it in a pot with the 460 g water, bring to a boil, cover and cook over low heat for 12-15 minutes; take off the heat and let steam, lid on, for 10 minutes.
- 2
Warm the vinegar, sugar and salt in a small pan without boiling until the sugar dissolves. Spread the hot rice in a wide bowl, drizzle the vinegar mixture over and mix with cutting strokes until it cools to room temperature.
- 3
Cut half of the salmon on the diagonal into 5 mm slices for nigiri; cut the rest of the salmon, the cucumber and the avocado into thin long sticks.
- 4
For maki, place a nori sheet on a bamboo mat; divide two-thirds of the rice among the sheets and spread thinly, leaving 1 cm bare at the top edge. Lay salmon, cucumber and avocado sticks across the middle and roll up tightly with the mat; repeat with all sheets.
- 5
Shape the remaining rice into walnut-sized ovals and gently press a salmon slice on top of each.
- 6
Cut the maki rolls into 6-8 pieces each with a sharp, damp knife; arrange on plates with the nigiri and serve right away.
Nutrition
Per serving
| Calories | 390 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 52 g |
| Fat | 12 g |
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