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Preparation Time:
1h
Difficulty:
Easy
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Ingredients
FOR 20-30 SERVINGS:
250 g sushi rice -
380 g water -
25 g vinegar -
6 g sugar -
4 g salt -
to taste D'Amico Italian Chili Peppers with Tunas -
D'Amico Artichoke Creamy Sauce to taste -
500 g fresh salmon -
1 pack of nori seaweed -
sesame seeds to taste -
black sesame seeds to taste
Instructions
Rinse the rice and then pour it into a pot with water. Cook for 20 minutes. Heat the vinegar, sugar, and salt, pour into the rice, and stir.
With wet hands, form into balls, flatten both sides and garnish with the peppers and artichoke sauce.
For the hosomaki: cut the seaweed in half, with wet hands, take some rice, cover the seaweed and level it. Add the salmon, roll the seaweed onto itself. Proceed in the same way for the uramaki, adding sesame seeds. Garnish with salmon and artichoke sauce.
