500g steamed rice
6 tbsp. Oil-free dressing (commercial brand)
2 sheets Nori (dried seaweed)
1 bunch chives salt
Lemon Soy Sauce:
3 tbsp. Soy sauce
1 tbsp. Lemon juice
Cooking time: 20 min
1) Remove skin, then thinly slice the Salmon. Sprinkle salt.
2) Combine steamed rice and oil-free dressing in a bowl to make sushi rice (seasoned rice)
3) Place clear plastic wrap over a bamboo screen ("Makisu"). Spread half of sushi rice over the size of Nori. Cover with Nori, then place chive in the center and roll.
4) In addition to 3), spread clear plastic wrap over a bamboo screen, then arrange salmon 1) over a 20cm x 20cm square. Place the pre-rolled sushi rice in 3), then roll the salmon and serve. Enjoy with lemon soy sauce. Calories per serving: 326 Kcal, Protein: 20,5g, Fat: 7,0g, Sodium: 2,2g.