Salmon Rolls

Prepare: Rinse the long-grain rice in a sieve under cold running water until the water runs clear, drain. Boil with the 3 dl water and the salt, swell on the turned off stove top with the lid closed for about 20 min, cool. Blanch zucchini slices briefly in salted water, place briefly in cold water, drain on kitchen towel.

Shape: Cut salmon strands to size of zucchini slices, chop salmon sections, set aside. Spread out salmon strands, top each with 1 zucchini slice. Put about 1 tbsp glutinous rice on each, press a tiny bit flat, shape little chopped salmon in the middle, first roll up the long grain rice into a roll, then roll up with zucchini and salmon until full.

Note: Glutinous rice has a rather wide grain and is very starchy. It absorbs a lot of liquid when cooked, so it swells a lot and sticks. It is available in Asian specialty stores or food departments of large department stores.

Can be prepared: Cook the rolls the day before and keep them in the refrigerator with the lid closed.

Our tip: Zucchini has a delicate taste and is therefore also suitable for children.

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