Temaki sushi with salmon and wasabi paste S&B

• 250 gr House of Asia sushi rice
• 6 sheets Nori leaves of seaweed House of Asia
• S&B wasabi paste
• 3,5 tablespoons House of Asia Rice Vinegar
• 250 ml of water
• 2 tablespoons of sugar
• 0,5 teaspoons of salt
• 1 fresh cucumber
• about 250 g of fresh salmon

optional:

• House of Asia Sushi Soy Sauce
• House of Asia White Sesame
• majonez

1. Rinse the sushi rice thoroughly in cold water. Repeat until the water runs clear.
2. Add rinsed rice and water to the pot in a 1:1 ratio, cover with a lid and cook over low heat for 10 minutes, then set aside for 15 minutes (do not open the lid!).
3. Meanwhile, prepare the dressing by adding the rice vinegar, sugar, and salt to a bowl. Mix thoroughly until combined.
4. Transfer the hot rice to a large bowl and gradually pour in the seasoning. Stir gently, being careful not to disturb the grains. Meanwhile, you can fan the rice to cool it.
5. Cover the rice with a damp cloth to prevent it from drying out.
6. Wash fresh salmon, remove the skin and cut into strips about 4 cm long.
7. Cut the cucumber into thin strips, removing the seeds, and tear the lettuce into smaller pieces.
8. Cut the nori seaweed in half.
9. Place a sheet of nori shiny side down. Spread a thin layer of rice on half of it and spread a little wasabi on top. Now arrange the lettuce, salmon, and cucumbers at a slight angle.
10. Roll the whole thing into a cone, starting from the bottom left corner.
11. Glue the end of the nori with a grain of rice.
12. You can decorate the temaki with mayonnaise and sesame seeds and add a little soy sauce.