🍽️ Sushi Rolls with Smoked Salmon

Name: Sushi Rolls with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Sushi rice; 250 g cucumber (approx. 1/2 cucumber); 1 yellow bell pepper; 1 avocado; 100 g spinach; 2 tbsp rice vinegar; 1 tsp honey; salt; 8 sheets rice paper; 350 g cured salmon (sliced); 4 tsp horseradish cream (5 g each); 1 box cress

434 kcal · 30 min · 4 servings

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Ingredients

150 g Sushi rice
250 g cucumber (approx. 1/2 cucumber)
1 yellow bell pepper
1 avocado
100 g spinach
2 tbsp rice vinegar
1 tsp honey
salt
8 sheets rice paper
350 g cured salmon (sliced)
4 tsp horseradish cream (5 g each)
1 box cress

Instructions

1. Put the rice and about 450 milliliters of water into a pot.
2. Bring the mixture to a boil.
3. Reduce the heat to the lowest setting.
4. Cover the pot.
5. Let the rice steam for about 20 minutes.
6. Wash the cucumber thoroughly.
7. Remove the hard ends of the cucumber.
8. Cut the cucumber into long, thin sticks.
9. Halve the bell pepper.
10. Remove the core of the bell pepper.
11. Wash the bell pepper.
12. Cut the bell pepper into thin strips.
13. Halve the avocado.
14. Remove the pit of the avocado.
15. Carefully separate the flesh from the skin.
16. Cut the avocado flesh into strips.
17. Pick the spinach leaves from the stem.
18. Wash the spinach.
19. Spin the spinach dry.
20. Put rice vinegar, honey, and half a teaspoon of salt into a small pot.
21. Warm the mixture gently until the salt and honey dissolve.
22. Stir the vinegar mixture into the hot rice.
23. Spread the rice out flat on a large plate.
24. Let the rice cool and steam off.
25. Dip one rice paper sheet briefly into cold water.
26. Place the moistened rice paper on a clean, damp kitchen towel.
27. Cover half of the rice paper with the spinach leaves.
28. Leave a small border around the edges.
29. Spread the rice evenly over the spinach.
30. Place the strips of smoked salmon in the center.
31. Spread horseradish over the salmon.
32. Place the cucumber, pepper, and avocado strips on the salmon.
33. Fold the bottom and side edges of the rice paper over the filling.
34. Roll the sushi roll tightly from bottom to top.
35. Cut the roll into three to four pieces.
36. Arrange the sushi rolls on plates.
37. Cut the cress from the bed.
38. Sprinkle the sushi rolls with the fresh cress.

Nutrition per serving

kcal: 434
Protein: 34 g · Fett/Fat: 18 g · Carbs: 44 g