Summary

Ingredients

• 100 g sushi rice, drier
• 150 ml water
• 25 ml rice vinegar
• 1 tablespoon sugar
• salt
• 120 g prawn (s), precooked
• 100 g salmon, raw, fresh or frozen
• 1 cucumber (s)
• 3 nori sheets (roasted seaweed)
• 1 tablespoon ginger, pickled, drained
• 2 lime (s)
• 0.5 teaspoon ½ wasabi paste
• 1 tablespoon soy sauce
• 1 tablespoon sweet chili sauce

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Instructions

1. Wash rice and simmer gently in a saucepan covered with water for 15 minutes (add water if necessary), remove from heat and let soak for another 30 minutes.
2. Mix rice vinegar, 1 teaspoon sugar and 1/4 teaspoon salt and mix into the rice.
3. Peel and core the cucumber and cut into small cubes. Cut nori leaves into small pieces (best with kitchen scissors). Also cut the salmon into small pieces. Then carefully mix everything - including the prawns and ginger - with the cooled rice.
4. Squeeze the limes. Mix the wasabi, lime juice, soy sauce and sweet chili sauce and the remaining sugar and mix this dressing with the salad. Chill again and let it steep.
5. Do not store the lettuce for long as raw salmon is included.