Rolled cone of seaweed that surrounds the rice and the fillings.
Ingredients
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250g Sushi rice
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1 tablespoon Rice Vinegar
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8-10 sheets of Nori seaweed
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150g Salmon
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4 pieces Prawns (cooked)
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2 tbsp Fish eggs
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½ Cucumber
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½ Avocado
Preparation Method
- Place 250 g of sushi rice in boiling water. Cook for 10-20 minutes.
- Drain well and allow to cool. Add the rice vinegar. Mix well.
- Cut the seaweed leaf in half lengthways. Spread the rice so that it covers one-third of the leaf.
- Arrange the fillings (salmon, prawns, fish roe, cucumber, avocado) diagonally over the rice, from the outer (top right) corner to the center.
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