Uramaki – California Rolls with Sesame

Carefully remove the salmon skin from the fillet, descale thoroughly, and fry crispy on both sides in a fat-free pan. Drain on kitchen paper and cut into fine strips. (Note: You will also need a sushi bamboo mat).

Halve the nori sheets. Wrap the bamboo mat with cling film and place half a nori sheet on it with the shiny side down.

With moistened fingers, spread approx. 110 g of the cooked sushi rice evenly over the entire sheet and generously sprinkle with white and black sesame.