Philadelphia RollBack to recipes
Rinse the sushi rice with cold water until the water runs clear. Cook the rice for 2 minutes in 250 ml of water, then turn off the cooker and leave it to swell under a lid for 10 minutes. Open the lid and leave the rice to swell for another 10 minutes.
Mix 1 tsp. salt and sugar and 2 tbsp. rice vinegar and heat through. Then add to the rice and stir.
Place half of the nori sheet, rough side up. Place the rice on top of the nori, leaving an inch on the bottom.
Press the rice, which is without nori, down a little and flip to the other side.
Place the cheese in the center of the nori with a pastry bag and add the cucumber. Hold the filling with your fingers and roll up.
Place slices of salmon on top of the roll, wrap in cellophane and shape.
Moisten a knife and cut into 6-8 even pieces.
Rice for sushi