Maki with Lemon-Marinated Salma and Capelin Roe

Ingredients

• 125 g sushi rice
• 2 dl water
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 100 g salmon of sashimi quality
• 1 tbsp lemon juice
• ¼ x cucumber
• ½ x spring onion
• 2 tbsp mayonnaise
• ½ tsp sriracha
• 2 x nori
• 2 tbsp soy sauce
• 40 g capelin roe

Method

1. Ad sushi rice in a saucepan. Rinse the rice so that the water is transparent. Cover the rice with cold water and let it stand for 20 minutes.
2. Rinse the rice one more time and add water. Bring to the boil and lower the heat. Let the rice simmer under the lid for 10 minutes until the water is absorbed. Transfer the rice to a bowl to cool off.
3. Mix rice vinegar and sugar. Ad to the rice and stir well.
4. Cut salmon into strips and drizzle over drops of lemon for the fish to «boil» in lemon.
5. Cut cucumber and spring onion into thin strips.
6. Make a chili mayonnaise with mayonnaise, sriracha and lemon juice. Season with a little salt and pepper if necessary.
7. Use a sushi roll mat. Cover it with plastic wrap and place it on a cutting board. Present the ingredients so you have everything ready.
8. Place the nori paper on the rolling mat. Use a spoon covered in cold water to spread the sushi rice over the nori paper. Add the other ingredients and roll the maki. Let it rest a bit before cutting it into 8 pieces. Repeat until the ingredients are used up.
9. Top makies with solder roe.
10. Serve with soy sauce, pickled ginger and wasabi.