SUSHI WITH SALMON TATARE

Rinse the rice in a sieve under cold running water until the water runs clear and let it drain well. Place the rice in a pot with 500 ml (5 dl) of water and let it soak for about half an hour.

Then bring the rice to a boil uncovered, reduce the heat, and let it simmer covered over low heat for about 10 minutes. Important: Do not remove the lid.

Heat salt, sugar, and rice vinegar in a small saucepan (do not boil) until the sugar has dissolved.

Transfer the rice to a bowl, slowly add the sugar-vinegar mixture, and stir very gently to combine. Cover with a cloth and let rest for about 20 minutes.

Finely chop the salmon and coriander, then place them in a bowl with the juice of half a lemon and 2 teaspoons of crème fraîche. Mix everything together well.

Cut the cucumber lengthwise into pieces about 6–7 cm long. Peel the carrots and use a vegetable peeler to cut them into julienne strips.

Place one nori sheet (rough side up) on a bamboo mat and spread a thin layer of rice over it. Make sure to leave about 2–3 cm of space at the top edge.

Place the cucumber pieces and carrot julienne along the bottom edge, spreading them across the full width (about 5 cm), then add a portion of salmon tartare on top.

Tightly roll up the filled nori sheets, then slice the rolls into approximately 8 equal pieces using a sharp knife.