Futomaki Sushi with radish

Futomaki Sushi with radish
Quantity Ingredient
50 g Frozen spinach
80 g Sushi rice
0,15 l Water
0,25 tsp Salt
0,25 tsp Sugar
1 tbsp Rice vinegar
50 g Radish
50 g Smoked trout fillets
1 leaf Nori Algae Leaves
1 tsp Wasabi Horseradish Powder

For Futomaki Sushi with radish spinach deep-frozen in a pot fill, add a little water and heat until the spinach is defrosted. Allow spinach to cool, squeeze out well, place on kitchen paper and pluck apart. Pour the sushi rice into a saucepan. Cover with water, add salt and sugar, cover with a lid, bring to the boil and leave to swell at low heat for 20 minutes. Spread out the rice on a plate to cool and mix in the vinegar. Peel the radish and cut into strips 10 cm long and 1 cm thick. Halve trout fillets lengthwise. Fry the Nori algae leaf briefly in a pan and place on the sushi mat with the smooth side facing down. Spread a thin layer of rice on it with moistened hands. Leave a 2 finger wide edge free at the top. In the middle of the rice, from left to right, press a hollow with two fingers. Mix the wasabi with a little water to a paste and brush the hollow with a thin brush. Place spinach, radish and trout fillets on top. Lightly moisten the left-over edge of the leaf with water. Roll up the Futomaki Sushi with radish using the mat. Place Futomaki sushi with radish on a board and cut into 8 pieces with a moistened knife. Serve 4 portions of Futomaki Sushi with radish.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
199 kcal
34 g
10 g
2 g

(C)opyright by Marions Kochbuch