Hot sushi
Description
Suitable for both holidays and everyday meals. Serve hot sushi immediately after cooking with wasabi and pickled ginger. You can make hot sushi with any seafood you like; they are equally healthy, since it is no secret that fish and seafood are rich in iodine, various vitamins, and other nutrients the human body needs. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients. Cut the salmon into thin strips. Mix the soy sauce with the mayonnaise until you get a thick, smooth, sour-cream-like mixture. Add the salmon to the sauce and let it marinate. Cook the rice and let all the water drain off. Pour in the vinegar, mix, and let it rest.
- 2
Step 2
2. Peel the cucumber, remove the seeds, and cut it into thin strips. Wrap the bamboo mat in plastic wrap or place it in a polyethylene bag. Place a sheet of nori on it and spread the rice on top. Spread it in a thin, even layer, leaving a couple of centimeters free on one side. Place the sliced cucumber and salmon on the rice. Roll tightly, pressing evenly from the top. When rolling, moisten the outer side of the nori with water so it sticks together better. Trim a couple of millimeters off the edges of the finished roll to make them even.
- 3
Step 3
3. With a sharp knife, cut the roll in half, then cut each half into 3–4 equal pieces. Arrange them in a baking dish or on a baking sheet and drizzle evenly with sauce. Broil for about 10 minutes. Hot sushi is ready!