Salmon Maki


– 2 glasses of sushi rice (round sticky rice)
– 2 c. tablespoon of rice vinegar
– 1 c. tablespoon of sugar
– 1 c. coffee of salt
– 6 servings of The Laughing Cow
– 1 lime
– 1 piece of fresh salmon
– 1⁄2 cucumber
– 3 Nori leaves
– sesame seeds


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