Ingredients
| 180 g | rice |
| 220 mL | water |
| 200 g | fresh salmon cut into thin strips of about 2cm |
| 100 g | strakì Sterilgarda |
| 3 leaves | Nori seaweed |
| to taste | chives |
| to taste | rice vinegar |
| to taste | sesame seeds |
| to taste | salt |
| to taste | sugar |
| 1 | sushi mat (or cling film) |
Preparation
- Pour 220ml of water into a saucepan together with the rice and start cooking until the water boils over medium heat and with a lid
- Once boiling, lower the heat and cook until completely absorbed. Never uncover the pot during cooking
- Let the rice cool in a cloth and add a teaspoon of rice vinegar and one of sugar and mix
- Spread out the seaweed and then the rice sprinkled with sesame seeds, turn it over onto the mat or film
- Now stuff the inside of the seaweed with Strakì Sterilgarda and chives
- Roll everything up like a roulade and press well so that it remains compact and shape it.
- Cut into slices of about 2 cm each
- Place the salmon pieces on the edge of the maki and press
Peel the potatoes and cut them into discs about 1 cm thick, boil them in salted water for 15 minutes. Peel the onions and cut them in half, then cut them ...
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