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🍽️ Sushi Bagels with Salmon and Avocado

397 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the sushi rice in a sieve under running water until the water runs clear.
  2. 2. Place the rinsed rice in a pot and add 650 ml of water.
  3. 3. Let the rice soak in the water for about 10 minutes.
  4. 4. Bring the water and rice to a boil.
  5. 5. Reduce the heat to the lowest setting and cover the pot.
  6. 6. Simmer the rice for about 10 minutes.
  7. 7. Remove the pot from the heat and let it rest for another 10 minutes with the lid closed.
  8. 8. Let the cooked rice cool down.
  9. 9. Mix salt, sugar, and vinegar in a second pot.
  10. 10. Heat the mixture on low heat until all ingredients have dissolved.
  11. 11. Let the vinegar mixture cool down.
  12. 12. Gently fold the cooled vinegar mixture into the rice using a wooden spoon.
  13. 13. Wash the cucumbers thoroughly.
  14. 14. Shave the cucumbers into long, thin strips using a peeler.
  15. 15. Cut the salmon into strips.
  16. 16. Halve the avocado and remove the pit.
  17. 17. Carefully scoop the avocado flesh out of the skin with a spoon.
  18. 18. Cut the avocado flesh into strips as well.
  19. 19. Divide the nori sheets into four equal parts each.
  20. 20. Wet your hands with a little water.
  21. 21. Shape the sushi rice into eight equal-sized balls.
  22. 22. Wrap each rice ball in cling film.
  23. 23. Flatten the wrapped balls.
  24. 24. Remove the rice discs from the film.
  25. 25. Press a hole of about 2 cm diameter into the center of each rice disc.
  26. 26. Top the sushi bagels with cucumber, avocado, salmon, and sesame seeds according to your taste.
  27. 27. Place the topped sushi bagels on the prepared nori sheets.
  28. 28. Serve the sushi bagels with wasabi and soy sauce as desired.

Nutrition per serving