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🍽️ Salmon Cucumber Maki Sushi

14 kcal · 30 min · 4 servings

Salmon Cucumber Maki Sushi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon fillet under cold water.
  2. 2. Pat the fish completely dry with a kitchen towel.
  3. 3. Cut the salmon into strips about half a centimeter wide.
  4. 4. Peel the cucumber completely.
  5. 5. Cut the cucumber in half lengthwise.
  6. 6. Carefully remove the seeds with a spoon.
  7. 7. Cut the deseeded cucumber halves into half-centimeter thick sticks.
  8. 8. Cut the nori sheet in half lengthwise.
  9. 9. Place one nori half in front of you on your work surface, oriented horizontally.
  10. 10. Lightly wet your hands with water so the rice does not stick.
  11. 11. Take half of the sushi rice portion.
  12. 12. Spread the rice evenly over the nori sheet.
  13. 13. Leave a strip about one centimeter wide free at the top edge.
  14. 14. Take half of the wasabi amount.
  15. 15. Spread the wasabi as a thin strip across the center of the rice.
  16. 16. Place the salmon strips directly on top of the wasabi.
  17. 17. Moisten the free nori edge very lightly with a little water.
  18. 18. Fold the bottom nori edge over the filling.
  19. 19. Roll the sushi roll up tightly.
  20. 20. Press the edge slightly so the roll holds together.
  21. 21. Cut the salmon roll into six equal pieces.
  22. 22. Place the second nori half in front of you, oriented horizontally.
  23. 23. Spread the remaining rice portion evenly over the sheet.
  24. 24. Leave a one-centimeter wide border free at the top here as well.
  25. 25. Spread the remaining wasabi as a thin strip in the center.
  26. 26. Place the cucumber sticks on the wasabi strip.
  27. 27. Moisten the free nori edge lightly with water.
  28. 28. Fold the bottom edge over the filling and roll the roll up tightly.
  29. 29. Press the edge slightly.
  30. 30. Cut the cucumber roll into six equal pieces.

Nutrition per serving