Recipe of the Chef Grégory Corman
Plain goat’s cheese spread 140 g
Sushi rice 400g
Cucumber 1/4 in length
Raw salmon 1 20 cm strip
Red pepper 1/4 in length
Nori leaves 2
Black sesame To taste
Cook the sushi rice
Meanwhile, wash and slice (without peeling) a strip of cucumber 20 cm long and 2 cm wide. Proceed in the same way with the salmon.
Slice the peppers and avocado in sticks. Set aside in the refrigerator.
Once the rice is cooked and slightly cooled, put a leaf of nori on a sushi mat.
Spread on it a uniform thickness of 1 cm of rice. Sprinkle some black sesame seeds and turn the whole leaf over (the rice should be on the mat).
Then place the salmon, avocado, goat’s cheese spread, cucumber and pepper. Roll the ingredients up tightly with the nori leaf/rice.
Wrap in cellophane and refrigerate.
Repeat the operation.
Cut the roll into slices 1 to 2 cm thick. Serve chilled with soy sauce and wasabi.