Salmon Maki


  1. Cook the rice in a sheet pan with 1.5 times its volume of water and the salt in the oven at 110°C for 20 minutes.
  2. Dissolve the sugar in the vinegar. Pour the vinegar over the still warm rice and add The Laughing Cow.
    Grate the zest of a lime.
  3. In a sheet of dried seaweed, place a layer of rice and a slice of salmon and cucumber in the centre.
  4. Sprinkle with sesame seeds and roll in cling film.
    Chill for at least 1 hour.
  5. Slice and serve with soy sauce.

Practical informations