Christmas tree of sushi

Name: Christmas tree of sushi
Cook time: 60 min
Total time: 120 min
Yield: 40
Cuisine: Japanese
Ingredients: 250 g Sushi rice; 75 ml rice vinegar; 1 el white sesame seed; 1 cucumber; 300 g fresh organic salmon fillet; 1 ready to eat avocado; 5 nori sheet; 50 g wild salmon eggs in pot; 3 el Japanese soy sauce; 1 tl wasabipaste; 2 el sushi ginger

Christmas dish of homemade sushi in the shape of a Christmas tree.

Ingredients

Kitchen Stuff

1 protrusion mold star ø 2 cm
1 sushi mat

Directions

Boil the rice according to the instructions on the package. Put in a large bowl and stir in the vinegar. Allow to cool.
Roast the sesame seeds in a dry frying pan and let cool on a plate.
Cut the cucumber in half and cut a 1 cm thick slice. Cross a star here with the plug. This is the peak of the tree.
Peel the rest of the cucumber with a peeler and cut it in quarter lengthwise.
Remove the seeds and cut the quarters lengthwise in three. Halve these pieces then.
Cut the salmon into strips. Halve the avocado, remove the kernel and scoop out the flesh from the peel. Cut into strips.
Divide the rice into 5 portions. Divide each portion into an even layer over 1 nori sheet. Leave 2-3 cm at the top.
Divide the salmon, avocado and cucumber into 5 portions. Put a salmon, avocado, cucumber job and sprinkle some sesame seed in the middle of each nori sheet.
Roll up each sushi roll tightly using the sushi mat. Use some water to seal the roll.
Cut 1-2 cm from the sides of the rolls. This is not used. Cut each roll into 8 equal pieces.
Stack the sushi up to a Christmas tree. Start with 14 pieces and build with 8, then 7, then 5, 3, 2 and finish with 1 piece.
Put the star on top of it. Decorate with the salmon eggs. Serve with the soy sauce, the wasabi and the ginger.

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Nutrition

55Calories

Sodium3% DV80mg

Fat3% DV2g

Protein6% DV3g

Carbs2% DV6g

Fiber12% DV3g

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