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🍽️ Pumpkin and Wild Salmon Maki Sushi

55 kcal · 30 min · 4 servings

Pumpkin and Wild Salmon Maki Sushi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the nori seaweed sheet in half so that you get two equal pieces.
  2. 2. Take the pumpkin out of the package and let it drain well.
  3. 3. Cut the pumpkin into small strips or small cubes.
  4. 4. Cut the salmon fillet into strips about 1 centimeter thick.
  5. 5. Place one nori half flat on your sushi rolling mat.
  6. 6. Spread half of the sushi rice mixture evenly over the nori sheet.
  7. 7. Leave a narrow strip of about 2 centimeters at the top without rice.
  8. 8. Dab the wasabi paste in a narrow strip in the center of the rice.
  9. 9. Place the pumpkin pieces and salmon strips side by side on the wasabi layer.
  10. 10. Lift the bottom edge of the mat and the nori sheet and roll the filling in tightly.
  11. 11. Moisten the free nori edge very lightly with a wet finger.
  12. 12. Press the moistened edge firmly onto the roll to seal it.
  13. 13. Cut the finished roll into 6 equal pieces with a sharp knife.
  14. 14. Repeat steps 5 to 13 with the second nori half and the remaining rice.

Nutrition per serving