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Sushi with trout and cucumber

Finally, we have a sushi recipe as well.

Sushi with trout and cucumber
Servings48 Serving
CategoryDifficultyEasy
Ingredients (48 pieces)
 500 g Sushi rice
 600 g Water
 50 g Rice vinegar
 8 Nori leaves
 1 tsp. Salt
 Sweetener
Ingredients for filling
 120 g Cucumber
 86 g Cream cheese "Latgale"
 70 g Avocado-spinach cream cheese (self-made)
 70 g Lightly salted trout
 50 g Korean carrots
Directions
1

Rinse the rice in cold water and bring it to a boil. When the rice starts to boil, turn the heat down to the lowest flame and cook without stirring for ~15 minutes.

2

While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar with salt and sweetener.

3

When the rice is ready, cool it, and while it is still warm, add the rice vinegar, stir, cover the dish with a towel and set it aside.

4

Prepare the filling so that it is at hand.

5

Place the nori sheet with the shiny side down and spread the rice on top, leaving a ~2 cm wide edge free.

6

Place the filling on the rice and roll it with a bamboo mat. Cut each roll into 6 pieces.

Sushi with trout and cucumber

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Nutrition Facts

Finished product weight 1511

Servings 48


1 serving contains
Calories 46
% Daily Value *
Total Fat 0.6g1%
Total Carbohydrate 8.5g3%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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