Ingredients ( 2 people ):
- 4 sheets of nori seaweed
- 1 salmon fillet, fresh or defrosted
- 120g brown rice from the Camargue
- 2 tomatoes
- 1 carrot
- rice vinegar
- fresh ginger,
- sweet soy sauce and salt
Achieve with a vegetable peeler for thin slices of fresh ginger and marinate in rice vinegar.
Place rice in a bowl with water (2 cm above the rice), then on a plate and 15 min in the microwave. Add 5 minutes of cooking if there is water. Any rice becomes sticky when cooked can be used.
Let the rice cool (I do the night before) and mix 1 tablespoon rice vinegar.
Cut the salmon fillet into strips 1×1 cm thick slices cut with a knife on price in the core and make tapes of tomatoes by removing the center.
Place a sheet of nori maki on a reel, roll one end of a spoon rice on a regular shaped rectangle (it should leave the other half of the sheet blank), place a strip of tomato, 3 carrot and a strip of salmon in the center of the rectangle. Moisten the rest of the nori with a little water. Roll the sushi by packing well as and. Place the sausage on a plate. Repeat for each sheet in the same operation.
I count 12 people in maki, maki 6 per sheet or two sheets per guest.
Place in fridge while setting the table, to drain the pickled ginger, then cut the tubes into 6 portions of the same width, store them in tight rows on the side ready for tasting! Serve with slices of ginger, soy sauce or salt and sweet wasabi for the brave!