Sushi ingredients
150g skinless, boneless Norwegian salmon fillet
150 galbot fillets
150 g peeled shrimp
A spoon and a half of sugar
A spoon of salt
Half a spoon of vinegar
Sushi rice
Half a piece of fresh cucumber
A piece of mango
An avocado
6 sheets nori (seaweed)
Bamboo rolling mat
How to prepare sushi
In a pot on the stove, put the sugar, salt, and rice vinegar and let the mixture boil gently while stirring. Refrigerate this sauce before using.
Prepare sushi rice according to package instructions.
Place the rice in a wide dish and put some of the vinegar sauce (previously prepared and cooled) over it, and leave it to cool at room temperature.
Cut the salmon, mango, gallibut fillet, cucumber and avocado into 1cm wide slices.
Remove a quarter of the long side of the nori sheet.
Mix water with a little rice vinegar and gently moisten your hands to prevent the rice from sticking.
Place a sheet of nori, rough side up, on a sushi mat and spread a layer of rice on top. Avoid spreading the rice all the way to the top edge, about 3cm before.
Place the salmon, mango, and vegetables along the bottom edge of the sheet.
Use the mat to roll out the entire maki. Put a little water on the top edge and wrap it well.
Cut each roll into sections to make 8 pieces of sushi.
Serve the sushi with soy sauce, wasabi, and pickled ginger.