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🍽️ Tuna and Salmon Sushi Rolls

385 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp sesame seeds
• 80 g fresh salmon fillet
• 1 piece cucumber (approx. 10 cm)
• 1 piece leek (approx. as thick as the cucumber) only the white part approx. 10 cm
• 250 g sushi rice
• 1 tbsp mayonnaise
• 2 roasted nori seaweed sheets
• 100 g fresh tuna fillet
• 2 spring onions
• 1 tsp wasabi paste
• 1 box fresh cress
• 2 roasted nori seaweed sheets
• 250 sushi rice
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (seaweed, approx. 8 x 8 cm)
• 4 tbsp rice vinegar
• 0.5 tsp salt
• 1 tsp sugar

Instructions

1. 1. Rinse the rice thoroughly under running water in a sieve until the water runs clear.
2. 2. Place the rice, fresh water, and a strip of seaweed in a pot.
3. 3. Bring the mixture to a boil over high heat.
4. 4. Reduce the heat to the lowest setting, cover the pot, and let the rice steam for about 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 seaweed strip.
9. 9. Insert a chopstick into the rice several times in a cross pattern.
10. 10. Slowly pour the vinegar-sugar mixture over the rice.
11. 11. Fan air onto the rice to cool it down quickly and give it a nice shine.
12. 12. Pat the salmon dry with a kitchen towel.
13. 13. Cut the salmon into strips about the width of a finger.
14. 14. Halve the cucumber lengthwise and scoop out the seeds.
15. 15. Cut the cucumber into sticks about 0.5 cm thick.
16. 16. Cut the leek lengthwise into thin strips.
17. 17. Blanch the leek strips for 1 minute in boiling salted water.
18. 18. Toast the sesame seeds in a pan without fat.
19. 19. Remove the sesame seeds from the pan and let them cool on a plate.
20. 20. Finely chop the tuna.
21. 21. Wash and trim the spring onions.
22. 22. Slice the spring onions into fine rings.
23. 23. Snip the leaves off the cress.
24. 24. Wrap the sushi rolling mat tightly in cling film.
25. 25. Place a nori sheet with the smooth side facing down on the mat.
26. 26. Spread half of the sushi rice onto the nori sheet.
27. 27. Press the rice down gently.
28. 28. Carefully flip the nori sheet over so that the rice is now on the cling film.
29. 29. Spread half of the mayonnaise on the bottom third of the nori sheet.
30. 30. Place half of the salmon strips, cucumber sticks, and leek strips on top.
31. 31. Roll the sushi roll tightly using the mat.
32. 32. Repeat steps 24 to 31 with the remaining ingredients to make a second roll.
33. 33. Cut each sushi roll into 6 equal pieces.
34. 34. Roll each piece in the toasted sesame seeds.
35. 35. Wrap the sushi rolling mat in cling film again.
36. 36. Place a new nori sheet with the smooth side facing down on the mat.
37. 37. Spread half of the sushi rice onto the nori sheet.
38. 38. Press the rice down gently.
39. 39. Carefully flip the nori sheet over so that the rice is on the cling film.
40. 40. Spread half of the wasabi paste on the bottom third of the nori sheet.
41. 41. Place half of the tuna tartare and spring onion rings on top.
42. 42. Roll the sushi roll tightly using the mat.
43. 43. Repeat steps 35 to 42 with the remaining ingredients to make a second roll.
44. 44. Cut each sushi roll into 6 equal pieces.
45. 45. Roll each piece in the cress leaves.
46. 46. Serve the sushi rolls with pickled ginger and soy sauce.

Nutrition per serving

• kcal: 385
• Protein: 23 g · Fett/Fat: 8 g · Carbs: 52 g