Ingredients:
- 300g de riz sushi
- 60ml de vinaigre de riz
- 2 cuillres soupe de sucre
- 1 cuillre caf de sel
- 200g de saumon frais, coup en ds
- 100g davocat, coup en tranches fines
- 100g de concombre, coup en btonnets
- 50g de carottes, rpes
- 4 feuilles dalgue nori, coupes en petits morceaux
- Graines de ssame pour la garniture
- Sauce soja et wasabi pour servir
Instructions:
To make sushi rice, rinse it under cold water until the water is clear
Follow the directions on the package to cook the rice in a casserole with water
Put the rice vinaigrette, sugar, and salt in a small casserole and heat them over low heat until the salt dissolves
Putting the cooled rice into a large bowl and adding the rice wine mixture while stirring gently to coat the rice well
Let it cool down
In a round or rectangular mold made of plastic film, spread a layer of rice on the bottom
Stack the salmon, the beef, the cabbage, the carrots, and the nori pieces evenly on top of the rice
Cover it with another layer of rice and press down on it to make it more compact
It should be put in the fridge for at least 30 minutes
Carefully remove the plastic film from the rice cooker basket and place it on a food service tray
Putting sesame seeds on top of it
Put the sushi cakes out with soy sauce and wasabi on the side
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