Sushi ring with smoked fish

SERVINGS:

4

PREP TIME:

30’

DIFFICULTY:

Medium

INGREDIENTS:

100 g Benfumat ECO smoked salmon

100 g Benfumat ECO wild smoked salmon

1 jar of salmon roe

2 baby cucumbers

Toasted sesame seeds

200 g sushi rice

4 tablespoons of rice vinegar

Soy sauce

Salt

INSTRUCTIONS:

Slice the baby cucumbers into fine slices and keep them in iced water. They will curl up and will be easier to place them into the ring.

Rinse the rice under cold water to remove the starch. Drain well.

Add the rice to a pan with a pinch of salt and cover with cold water with an extra one centimetre of water above the rice. Cover with a lid and boil on high heat for 5 minutes. Lower the heat and simmer for 10 minutes more. Keep the lid on during this step.

All the water must have evaporated. Remove the rice from the pan and place it in a Tupperware container, then add the rice vinegar, mix well and leave it to cool.

Make a rice ring using a mould. If you do not have a mould, fill a separate bowl with rice until it is ¾ full, then press it down. Tip it onto a plate, remove the bowl and make a hole in the centre.

Garnish the ring with smoked salmon, cucumber, roe, microgreens and sesame seeds. Finish with soy sauce.