Japanese rice snacks

Rinse the rice in a sieve. Let the rice stand for 10 minutes in a pan with a thick bottom. Add 300 ml of water and bring to the boil. Cook with the lid on the pan 2 min. On high, 5 min. On medium and 12 min. On low heat. Turn off the heat, remove the lid from the pan, cover the pan with a clean tea towel, put the lid on and let stand for 15 minutes.

Heat the vinegar, sugar and salt in a saucepan and stir until the sugar and salt have dissolved. Allow to cool. Spoon the rice in a low bowl. Sprinkle the dressing over it.

Spread the rice into a rectangular slice with a size of 20 x 20 cm and approx. 1 cm thick. Allow the rice to cool. Cut the rice into squares of 4 x 4 cm with a wet knife. Put the snacks a bit apart on a scale.

Mix the pesto with tasbasco to taste and brush the rice snacks with this sauce. Mix the salmon cubes with the spring onions and spread the salmon over half of the snacks.

Halve the cucumber, remove the seeds with a teaspoon and cut the cucumber into small cubes. Mix the coriander and salt to taste with the cucumber and spread the cucumber over the rest of the snacks. Keep the snacks for 30 minutes before use, covered in the refrigerator.