Rose-shaped rolls, with salmon and nori seaweed

preparation:

1. Start by preparing the sushiza dressing for the rice. To do this, heat the vinegar in the microwave (without boiling), add salt, sugar, stir until cool and reserve.
2. In a saucepan, add the rice and water and let it sit for 15 minutes. Then cook it covered until it is done .
3. In a bowl, beat the eggs, add the salt and the starch.
4. Pour a few drops of vegetable oil into a frying pan and add the egg mixture in two batches, to obtain 2 very thin tortillas.
5. Place the thinly sliced, slightly salted, cooked salmon on the tortillas. Then roll them up , pressing down on the thinner side. If you look at it from the open side, let it resemble a rose.
6. Cut the cucumber lengthwise and then into very thin slices. Reservation.
7. In a bowl, pour the cooked and drained rice, add the sushisa that you have prepared at the beginning and stir with a wooden spatula, very gently.
8. To assemble the rolls, spread a nori seaweed on a bamboo mat covered with plastic wrap.
9. With moistened hands, spread a half-centimeter thick layer of rice evenly , leaving one edge 2 centimeters free.
10. On top, place cucumber strips and then salmon tortilla rolls between them.
11. Moisten the edge that you have left a little and roll up, carefully removing the plastic wrap.
12. Spread the roll on a board and cut it into 3-4 centimeter pieces. To keep the cut clean, moisten the edge of the knife with water before each cut.
13. Place the rolls on a platter and decorate with wasabi.

Doesn’t it seem easy to do? It is! Do not leave without leaving your comments and opinions on this version of sushi.

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