Sushi rolls
8 servings
30 minutes
Sushi rolls are a symbol of Japanese cuisine that combines simplicity and sophistication. The history of this dish traces back to traditional sushi, which emerged in ancient Japan as a way to preserve fish. Today, rolls have become popular worldwide due to their harmonious blend of flavors and textures. The delicate rice soaked in rice vinegar perfectly highlights the freshness of the fillings—salmon, shrimp, avocado, cucumbers, and cream cheese. The nori sheet adds a light sea note while pickled ginger and wasabi provide spiciness. This dish is suitable for both festive dinners and quick snacks, and its versatility allows for endless flavor combinations. It is served with soy sauce that reveals the depth of each ingredient, turning tasting into a true gastronomic journey.
1
Soak the rice in cold water for 20 minutes, then rinse it well and boil.
- Sushi rice: 250 g
2
Cool down and add 4 - 5 tablespoons of rice vinegar, mix well.
- Sushi rice vinegar (seasoned): 4 tablespoons
3
Prepare the fillings: cut bell pepper, fresh cucumbers, salted salmon fillet, avocado, shrimp, processed cheese, and you can take green onions, dill, and even sprats.
- Red sweet pepper: 1 piece
- Cucumbers: 2 pieces
- Lightly salted Atlantic salmon: 300 g
- Avocado: 1 piece
- Shrimp: 200 g
- Processed cheese: 100 g
- Spring onion: to taste
- Dill: to taste
4
Spread a thin layer of rice on a sheet of nori, placing the filling on one side: fish and cucumber, cheese and avocado, or fish and pepper, green onion and cheese, or sprats and green onion, dill and cucumber, or shrimp and green onion, cucumber and cheese. You can combine everything. Roll it up using a special bamboo mat.
- Sushi rice: 250 g
- Dried nori seaweed: 3 pieces
- Lightly salted Atlantic salmon: 300 g
- Cucumbers: 2 pieces
- Avocado: 1 piece
- Red sweet pepper: 1 piece
- Shrimp: 200 g
- Processed cheese: 100 g
- Spring onion: to taste
- Dill: to taste
5
After that, cut the roll into sushi and place it on a plate. Serve with pickled ginger, soy sauce, and wasabi paste.
- Wasabi: to taste
- Pickled ginger (gari): to taste
- Soy sauce: to taste