Salmon Sushi

Ingredients for 1 servings:

• 100 g rice (sushi rice)
• 4 tbsp rice vinegar (rice wine vinegar)
• 1 tsp sugar
• 10 slice(s) smoked salmon
• 10 tsp horseradish (jar)
• 1 bunch of chives
• 300 ml water
• 1 pinch of salt
• 4 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

simple sushi for a buffet

Bring the sushi rice to a boil with 300 ml of water. Leave to swell in a covered pot on the stovetop turned down very low for approx. 15 minutes. Then place a tea towel between the pot and lid and leave to swell on the warm stove with the lid off for another 15 minutes. In the meantime, bring the rice wine to a boil with 4 tablespoons of water, sugar and a little salt and let cool. Mix into the rice. Spread the horseradish on the smoked salmon slices. Add 1 tablespoon of the sushi rice to each salmon slice and roll them up from the short side. Cut into approx. 3 equal-sized rolls. Briefly blanch the chives. Wrap a stalk of chives around each sushi roll and place cut-side down on a platter to serve. This makes enough for approx. 30 rolls.