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Light salmon roll
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Norimaki (rolls)
The obligatory ingredient of the rolls is nori. These are very thin, dark green sheets of dried seaweed. Nori is rich in minerals, especially calcium and potassium.
How to cook Norimaki (rolls)
Step 1
Wash the onion and finely chop. Cut the salmon into thin sticks. Remove skin and seeds from cucumber and cut into thin strips.
Step 2
Wrap the mat in cling film. Put a sheet of nori on it with the smooth side down, then lay out the boiled Japonika rice with a layer of 0.5 cm, leaving a border of 1 cm. Put mayonnaise, salmon and cucumber on the rice, sprinkle with onions.
Step 3
Using a mat, roll the nori into a tight roll. Cut the roll in half first, and then cut each part diagonally into 2 parts.
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