A sushi recipe by La Maison Nordique

Ingredients

• 300g of sliced ​​smoked salmon La Maison Nordique
  
• 150g of sushi rice Kyoto Gourmet
• La Maison Nordique Creamy Cheese
• 2 tablespoons of Rice vinegar ready to use Kyoto Gourmet
• 35cl of water

Preparation

• Start by washing the sushi rice until the rice water becomes clear and to remove the starch.

• In a large pot, bring the water to a boil then add the rice.

• Let the rice cook for 15 minutes, then remove the heat and let the rice cool for about ten minutes, leaving the pan covered.

• Then, mix in a bowl the ready-to-use rice vinegar and rice. Let cool to room temperature.

• While the rice cools, slice the sliced ​​smoked salmon 9 to 10g strips.

• Wet your hands to form small oval shapes of rice the same length as the slices of salmon cut previously.

• Using a spoon, scoop out a knob of cream cheese to spread over the sushi. The layer should be the same thickness as the salmon.

• Gently lay the salmon slices over the rice and cream cheese and arrange the sushi on a platter.

• In order to preserve all the freshness of the sushi, we recommend wrapping the dish in film and placing it in the fridge until serving.

• Enjoy chilled with a sauce salted soy sauce reduced in salt Kyoto Gourmet!

Go to the La Maison Nordique store or our E-Shop to get the exceptional ingredients needed to make the recipe.