Sushi lasagna

Ingredients for 1 servings:

• 70 g sushi rice
• 100 g water
• ½ tsp salt
• 1 ½ tsp rice vinegar
• 1 tsp, levelled sugar
• ½ tsp salt
• 150 g mango(s), fresh, cut into thin slices
• 2 nori sheets
• 125 g salmon fillet(s), fresh or frozen
• 50 g cream cheese with salmon
• 100 g shrimp(s)
• some smoked salt
• 1 tsp roe with wasabi
• e.g. Wasabi
• Soy sauce

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Sushi not rolled, but layered and lukewarm

Wash the rice, then prepare as usual with the water and sushi ingredients: Heat rice vinegar with salt and sugar until the salt and sugar have dissolved. Thaw the shrimp and salmon if necessary. Cut the salmon into thin slices, then cut the shrimp into thirds. Cut the nori sheets (I used four). You can see the amount of ingredients and then estimate how large the sheets need to be. Prepare the rice while it’s still lukewarm. Heat the salmon once in the microwave for about 1 minute on low power. Do the same with the shrimp. It works better this way than if it’s layered. If the shrimp and fish are of good quality and you want both to be slightly raw, you can omit this. Mix the shrimp well with the cream cheese. Now it’s time to layer them. First, place a cut nori sheet on a plate and cover it thinly with mango. Place a nori sheet on top. Put just under half of the rice on top. Then add the salmon. Sprinkle some smoked salt over it. Layer another nori sheet and rice on top, leaving a little extra rice. Gently spread the shrimp and cream cheese mixture over the rice. Place another nori sheet on top, then add the last bit of rice and the remaining mango slices. Let stand for a while to marinate, or heat directly in the microwave for about 2 minutes at low to medium wattage. Brush with the fish roe before serving and enjoy with wasabi and soy sauce. This way, sushi can be eaten pleasantly warm as a main meal. Serve with a light, warm soup, if desired.