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🍽️ Salmon Sushi Squares

368 kcal · 30 min · 4 servings

Ingredients

• 300 g Sushi rice
• 1 piece Kombu seaweed (approx. 8 x 8 cm)
• 4 tbsp rice vinegar
• 0.5 tsp salt
• 10 g sugar (1 tsp)
• 150 g smoked salmon
• 1 tsp wasabi paste
• 1 tsp sesame seeds
• spring onions
• 4 tbsp soy sauce

Instructions

1. 1. Rinse the rice in a sieve under cold water until the water runs clear.
2. 2. Place the rice, 450 milliliters of water, and the kombu seaweed in a pot.
3. 3. Bring the mixture to a boil over high heat.
4. 4. Reduce the heat to the lowest setting and let the rice steam covered for 10 minutes.
5. 5. Remove the pot from the heat and let the rice rest for another 3 to 5 minutes.
6. 6. Heat the rice vinegar in a small container.
7. 7. Stir salt and sugar into the warm vinegar until dissolved.
8. 8. Transfer the cooked rice to a large bowl and remove the kombu seaweed.
9. 9. Poke holes in the rice with a chopstick in a cross pattern to allow air circulation.
10. 10. Pour the vinegar-sugar mixture over the rice.
11. 11. Fan the rice while gently turning it to help it cool down.
12. 12. Line a square pan (20 x 20 cm) with plastic wrap.
13. 13. Arrange the salmon slices in the pan with slight overlaps.
14. 14. Spread a very thin layer of wasabi over the salmon.
15. 15. Spread the rice evenly over the salmon.
16. 16. Press the rice down firmly to create a compact layer.
17. 17. Invert the pan and carefully turn out the sushi block.
18. 18. Peel off the plastic wrap.
19. 19. Cut the sushi block into 16 small squares.
20. 20. Place the squares on a serving plate.
21. 21. Sprinkle sesame seeds over the sushi.
22. 22. Wash the spring onions and trim off the tough ends.
23. 23. Slice the spring onions into thin strips.
24. 24. Garnish the sushi with the spring onion strips.
25. 25. Serve the sushi with soy sauce.

Nutrition per serving

• kcal: 368
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 62 g