Sushi with salmon and Philadelphia


160 gr of Selenio rice (ideal for sushi)
50 ml of rice vinegar
20 gr of sugar
200 ml of water
a pinch of salt
6 slices of blast frozen or smoked salmon
half a sheet of nori algae
30 gr of cucumber
Philadelphia cheese or other spreadable fresh cheese


Put the Selenio rice into a bowl and rinse it under cold running water 3-4 times, rubbing the rice with your hands to remove excess starch. Drain the rice and place it in a saucepan together with 200 ml of cold water (the water must cover the rice),close with the lid and bring to the boil. Pour the rice vinegar together with the sugar and salt into a saucepan, heat everything to dissolve the sugar without boiling. Turn off the heat and let it cool. When the rice water starts to boil, turn down the heat and cook for 15 minutes. Turn off the heat and let it rest with the lid on for another 10 minutes. Transfer the rice to the hangiri, the typical low and wide wooden container, or to a similar container that is not made of metal. Pour the rice vinegar mixture onto the rice and mix with a wooden spoon, without crushing the rice. Let the rice cool and start preparing the sushi.
Place a whole leaf of nori algae on the makisu covered with transparent film. Spread the rice over the entire surface of the nori algae, add thinly sliced cucumber sticks in the centre and Philadelphia cut into 1 cm thick strips. You can sprinkle an algae leaf with a tip of wasabi if you prefer. Now take the lower edge of the makisu and, pressing the central ingredient towards the inside with your fingers, roll it all up. Put the roll on a chopping board, wet the blade of a knife and cut it in half, then place the two pieces side by side and cut them into 4 equal parts to obtain 8 pieces of sushi. Place a slice of salmon on each one and serve with soy sauce, wasabi and ginger.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).