Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

FOPPEN-by-StR-0951
FOPPEN-by-StR-0929
FOPPEN-by-StR-0972

For the pickled cucumber

  • 1 large cucumber
  • 2 tsp. rice vinegar
  • 2 tsp. caster sugar

For the rice

  • 175 g sushi or short grain rice
  • 2 tbsp. rice vinegar
  • ½ tbsp. caster sugar

To serve

  • 2 hot smoked salmon fillets, flaked 
  • 150 g radishes, thinly sliced
  • 1 carrot, cut into matchsticks
  • 2 nori sheets, finely sliced
  • 1 avocado, cut into slices
  • 2 tbsp. sliced pickled ginger
  • 2 tbsp. toasted sesame seeds
  1. Make the pickled cucumber. Peel cucumber into ribbons. Add to a bowl and mix in the vinegar and sugar. Set aside.
  2. Prepare the rice. Wash well in a bowl of cold water, until water remains clear. Put the rice in a medium pan and pour in water until it comes 1 cm above the rice. Bring to the boil, stirring occasionally, then lower the heat to a simmer. Cover and cook for 8 min, until the rice is tender. Take pan off heat and leave covered for 5 min.
  3. Meanwhile, make the rice seasoning. Heat the vinegar, sugar and 1 tbsp. salt in a small pan to dissolve the sugar. Take off heat. Using a wooden spoon, transfer rice to a bowl, then gently mix in the vinegar seasoning. 
  4. To serve, divide rice between 4 bowls. Top with pickled cucumber, hot smoked salmon, radish, avocado, nori, ginger and sesame seeds.

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