ingredients

Steps

Step 1

48 hours in advance: put the salmon in an airtight box, preferably in glass. Sprinkle it around sugar, then mignonette, then 2 tbsp. to s. coarse gray salt. Surround with chopped dill. Close. Let marinate for 48 hours in the fridge.

2nd step

Cook the rice so that it is sticky. Let cool to room temperature.
Drain, wipe the salmon, cut into sticks of 5-6 x 1 cm. Remove the endives, cut the leaves into sections of the same length as the salmon.

Step 3

Briefly wet a sheet of nori, layer it on a bamboo mat for sushi, closer to you. Spread 75 g rice over half of the leaf closest to you. Cover with endive. Place salmon sticks side by side to cover everything. Roll the mat by holding the trim with your thumbs and index fingers. Unroll. Cut the roll in 6 to make maki.