Categories:Viewed: 30 - Published at: 3 years ago


  • 350 grams *Cooked rice
  • 2 tbsp *Sushi vinegar
  • 1 tbsp *Grainy Dijon mustard
  • 10 slice Smoked salmon
  • 1 Cucumber
  • 1 Egg
  • 1 tsp Sugar
  • 1 Mayonnaise


  • Combine all the * ingredients and let cool.
  • Heat some oil in a frying pan and cook the ingredients to make scrambled eggs.
  • Slice the cucumber with a vegetable peeler into long, thin shavings.
  • Cut the salmon into roughly the width as the cucumber slices (you could skip this step if you wanted).
  • Arrange on a plastic wrap, like this.
  • Cut the cucumbers as needed before positioning them.
  • Press the mixed ingredients from Step 5 into a mold.
  • Drizzle mayonnaise from one side to the other.
  • Stack in this order: sushi rice from Step 1, scrambled eggs from Step 2, and sushi rice from Step 1.
  • Close the ends of the plastic wrap in Step 6.
  • Put the lid on the mold and press tightly.
  • It looks like this when you take the sushi from Step 7 out of the mold.
  • Cut into bite-sized pieces.
  • If it's difficult to cut, you can cut it covered in plastic wrap, then remove wrap, and arrange on a plate...
  • This is the grainy mustard I used.