Smoked salmon makis

Serve 8  – 50 min preparation – 30 min cooking.

• Wash 200g sushi rice by rubbing several times, drain and set aside for 20 minutes.
• Collect the rice in a pan with 20ml water.
• Bring to a boil for 5 min.
• Reduce heat, cover and simmer for 25 min. 
• In a bowl mix 2 cl rice vinegar, 5g sugar and 1 pinch of salt.
• Once the rice is cooked, pour it from the previous mixture and form small cylinders 2cm high.
• Cut strips 1cm wide salmon and roll.
• Put the salmon strips on the rice.
• Cut a sheet of oblate from 14cm to 6cm.
• Brush the sheet with olive oil and wrap it around the rice salmon-assembly.
• Season leek sprouts with 2 tablespoons of soy sauce and a tablespoon of oil, then place on the bite.

Caution: To prevent moisture uptake take care to brush the oblate sheet with oil.