Maki sushi with cucumber salad

Name: maki sushi with cucumber salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cucumber; 1 el salt; 1 press orange cleaned up; 2 el granulated sugar; 3 el vinegar; 2 el soy sauce; 1 el French mustard; 6 el mayonnaise; 15 g fresh chives bag of 15 g; 3 broken bunch onion bag of 3 pieces; 2 Scale sushi maki dish a 282 g

Maki sushi served with a chive-cucumber salad.

Ingredients

Directions

Peel the cucumber, cut into 3 pieces and each piece into 8 strips. Sprinkle with salt in a colander, mix well and leave for 10 minutes.
Peel the orange very thinly. Cut the peel into narrow strips. Squeeze out the orange. Bring the juice with the sugar and the zest to a boil in a pan. Cook for 3 minutes.
Stir the juice with vinegar, soy sauce and mustard in a large bowl. Allow to cool slightly and stir in the mayonnaise. Cut the chives above and mix through.
Cut the spring onions into thin strips of approx. The same length as the cucumber. Rinse the cucumber with cold water and let it drain. Mix the cucumber and spring onions in a bowl with mayonnaise dressing and leave to stand for 5 minutes.
Place 6 strips of cucumber on the plates with the strips of spring onion close together. Place the rest of the cucumber and the spring onion in the same direction. Put the maki sushi next to it. Serve with the soy sauce and wasabi from the set.