How do you keep sushi?

Sushi must be eaten as soon as possible after making. If you still want to keep it, wrap it tightly in plastic wrap and keep it in the fridge for a maximum of 24 hours.

Can you make sushi without raw fish?

Yes, you can make sushi without raw fish and instead use ingredients such as vegetables, omelet, cooked fish or shrimp.

Super simple sushi with salmon and cucumber

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30min

•

Easy

Do you want to get started with super simple sushi with salmon and cucumber? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

250 g sushi rice (important, no basmati or other rice!)
1 cucumber
80 ml of sushi vinegar
4 Nori sheets
200 g of salmon tenderloin

Bamboo

Garnish
Imposed ginger
Wasabi Tube
Light soy sauce to caps

250 g sushi rice (important, no basmati or other rice!)
1 cucumber
80 ml of sushi vinegar
4 Nori sheets
200 g of salmon tenderloin

Bamboo

Garnish
Imposed ginger
Wasabi Tube
Light soy sauce to caps

Preparation method

How do you make this?

Cook the rice as stated on the package.

Drain, stir the vinegar and let cool.

Cut cucumber into fine bars and salmon into strips.

Take your mat, open and put a Nori sheet on it.

Divide the rice into 4 portions and divide 1 portion as evenly as possible, so that you have covered ¾ of the norivel, the uncovered piece is at the top.

Place the salmon and cucumber in the middle of the lane strip, evenly from left to right.

Now roll up, tighten well with the mat, let it rest for 1 minute and place on a plate.

Continue with the rest.

Cut each roll into 8 pieces with a wet, sharp knife.

Serve with the soy and imposed ginger.

If you have any cucumber left, chop finely and definitely serve it.

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