Alles nur ein HYPE? Foodspots Nürnberg

Ingredients

• 200 g Sushi Rice (short‑grain sushi rice, rinsed until water runs clear)
• 30 ml Rice Vinegar (seasoned rice vinegar)
• 10 g Granulated Sugar (for seasoning rice)
• 2 g Salt (fine sea salt)
• 2 Nori Sheets (large 10×10 inch sheets, shiny side down)
• 100 g Salmon (sushi‑grade) (skin removed, cut into thin strips)
• 0.5 Cucumber (seedless, cut into matchstick strips)
• 0.5 Avocado (peeled, sliced)
• 0.5 Carrot (peeled, julienned)
• 30 g Cream Cheese (softened, optional for richness)
• 15 ml Soy Sauce (low‑sodium)
• 15 ml Sriracha Mayo (mix equal parts sriracha and mayonnaise)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Cook Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Transfer to the rice cooker with 240 ml water and cook according to the cooker’s sushi setting (about 15 minutes).

   Time: PT15M

2. Season the Rice

   Place the hot rice in a large mixing bowl. Gently fold in the rice vinegar, sugar, and salt until evenly combined. Fan the rice or spread it out to cool to body temperature.

   Time: PT5M

3. Prepare Fillings

   Slice the salmon into thin strips, cut cucumber, avocado, and carrot into match‑stick strips, and crumble the cream cheese. Keep the fish on ice until ready to use.

   Time: PT10M

4. Lay Nori and Add Rice

   Place a nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of rice over the sheet, leaving a 1‑inch border at the top edge.

   Time: PT3M

5. Add Fillings

   Arrange salmon, cucumber, avocado, carrot, and cream cheese in a line across the center of the rice. Drizzle with soy sauce and sriracha mayo, then sprinkle toasted sesame seeds.

   Time: PT2M

6. Roll the Sushi Purrito

   Using the bamboo mat, lift the bottom edge of the nori and roll tightly over the fillings. Pull the mat as you roll to keep pressure even. Moisten the top border with a little water to seal.

   Time: PT3M

7. Slice and Serve

   Using a sharp, wet knife, cut the roll in half diagonally. Serve immediately with extra soy sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g