The mass of ingredients makes 12 pieces.
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 food departments or specialty stores of large department stores.
Prepare: Rinse long grain rice in a colander under cold running water until the water runs clear, drain. Bring to a boil with the 3 dl of water and the salt, swell on the turned off stove top with the lid closed for about 20 min, cool. Cut the zucchini lengthwise into 12 slices about 2 mm thick. Blanch 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 slices, top each with 1 zucchini slice. Put about 1 tablespoon of glutinous rice on each, flatten a little bit, shape a little bit of chopped salmon in the middle, first put the long grain rice together to a roll, then roll it up with zucchini and salmon.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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