Salmon & Dill California Roll
- 1 around 400 grams Sushi rice
- 1 two 1 cm squares Salmon (For sashimi, cut)
- 1 two 1 cm squares Cucumbers
- 1/3 Avocado (cut into 1 cm wide thin strips)
- 1 dash Lemon juice
- 6 sprigs Dill (roughly minced)
- 2 tbsp Mayonnaise
- 1 1/2 tbsp White toasted sesame seeds
- 2 sheets Toasted nori seaweed
- 1 just 1 dash Thinly sliced lemon and dill (to garnish)
- 1 dash Soy sauce (to taste)
- Evenly cut the salmon and cucumbers into long slices that are the length of the seaweed.
- Thinly slice the avocado and sprinkle lemon juice over the top.
- Mix the ingredients
- Mix together the sushi rice and the white toasted sesame seeds.
- Put the seaweed on top of a bamboo sushi rolling mat, then put half of the sushi rice on top and spread it out.
- Cover it with plastic wrap.
- Turn it over.
- Place the salmon, cucumber, dill mayonnaise (made in Step 2), and the avocado on top of each other about a third of the way from the bottom.
- While being careful not to roll the plastic wrap into the sushi roll, roll it up.
- While rolled up in the plastic wrap, let the sushi roll rest for a bit, then cut up into easy-to-eat pieces.
- Do that all again from the start to make another roll.
- If you have some, garnish with the thinly sliced lemon and dill.
- Top with soy sauce if desired and enjoy.
salmon, cucumbers, avocado, lemon juice, dill, mayonnaise, sesame seeds, just, soy sauce
Taken from cookpad.com/us/recipes/157219-salmon-dill-california-roll (may not work)