House of Asia > Recipes > Futomaki with baked salmon

Futomaki with baked salmon

15 min + cooking the rice

1 serving

mild

4.8 / 5. Number of votes: 61

No one has rated this recipe yet.

Futomaki with baked salmon is a version of the traditional Japanese futomaki sushi roll. Try our chef's tried-and-true recipe.

Ryba Salmon Rice Japanese up to 15 minutes

Ingredients

120 gr House of Asia sushi rice

1 House of Asia Seaweed Nori Leaf

1 teaspoon House of Asia Sriracha Sauce

20 g salmon cut into long strips

2 tablespoons of mayonnaise

5 g of

Curly lettuce leaf

1/2 green cucumber

To serve:

House of Asia wasabi paste

House of Asia Premium Sushi Soy Sauce

Young pink sushi ginger and/ or white House of Asia

A method of preparing

1. Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Rice Sauce). You can find the recipe for cooking sushi rice here HERE>

2. Cover the bamboo mat with cling film and mix the mayonnaise with Sriracha sauce and sugar.

3. Bake the salmon for about 10 minutes at 180°C.

4. Place a nori sheet on the mat, shiny side down. Spread the rice on top, leaving a 1,5-centimeter border. Spread the sauce over the rice, then arrange the lettuce, cucumber, and salmon.

5. Moisten the margin slightly with water and roll up the roll.

6. Cut the sushi into pieces and serve with soy sauce, ginger and wasabi.

TIP: Remember to always keep your knife clean, sharp and slightly damp so that the rice does not stick to it.

TIP: To prepare rice, instead of the ready-made sauce, you can use rice vinegar combined with sugar: dissolve 6 tablespoons of sugar in 150 ml House of Asia Rice Vinegar (you can warm it up slightly) and mix it with 500 g of sushi rice.