Nori sheets filled with vinegared sushi rice, salmon, tuna, shrimp, avocado, and cucumber, rolled into cones for a fresh and flavorful appetizer.
Ingredients
- 4 sheets nori sheets
- 200 g short-grain sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp fine salt
- 150 g fresh salmon
- 150 g fresh tuna
- 12 pieces raw shrimp
- 1 piece avocado
- 1 piece cucumber
- to taste ground black pepper
Method
- Prepare the vinegared sushi rice according to the quick component above. Once cooled, set aside.
- Prepare the fish: cut the salmon and tuna into thin strips about 0.5 cm thick. Season lightly with salt and pepper.
- Cook the shrimp: in a pot of boiling salted water, blanch the shrimp for 2 to 3 minutes until they turn pink. Drain, let cool, then peel if necessary.
- Prepare the vegetables: cut the avocado into slices and the cucumber into thin matchsticks.
- Cut each nori sheet in half (or into quarters for smaller bites).
- Assemble: hold a piece of nori in your palm (shiny side down). Spread a thin layer of vinegared rice over the left half of the nori, leaving a border. Place a small portion of salmon strips, tuna, a shrimp, and a few avocado and cucumber matchsticks in the center of the rice. Roll into a cone shape (temaki), starting from the bottom left corner and rolling somewhat tightly. Moisten the right edge of the nori to seal it.
- Serve immediately, accompanied by soy sauce and wasabi if desired.
Nutrition
Per serving
- Energy
- 874.1 kcal
- Protein
- 60.13 g
- Carbohydrate
- 89.23 g
- Fat
- 27.27 g
- Fibre
- 6.89 g
- Calcium
- 100.77 mg
- Iron
- 6.02 mg
- Magnesium
- 125.32 mg