Mosaic sushi with salmon, tamago and cucumber

Name: Mosaic sushi with salmon, tamago and cucumber
Prep time: 60 min
Total time: 60 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 300 g Japanese short-grain rice; 60 ml Rice vinegar; 2 tbsp Sugar; 1 tsp Salt; 120 g Sashimi-grade salmon; 2 Eggs; 1 tsp Sugar; 1 Cucumber; 2 Nori sheets; 1 tsp Black sesame seeds

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This striking checkerboard-style sushi looks festive and elegant, yet it is surprisingly easy once the components are prepared.

Serves: 4 people

Preparation time: 60 min

Ingredients

Japanese short-grain rice – 300 g
Rice vinegar – 60 ml
Sugar – 2 tbsp
Salt – 1 tsp
Sashimi-grade salmon – 120 g
Eggs – 2
Sugar – 1 tsp
Cucumber – 1
Nori sheets – 2
Black sesame seeds – 1 tsp

Method

Prepare sushi rice and cool it.
Cook a sweet omelet and cut it into strips. Slice the salmon and cucumber into neat sticks.
Pack sushi rice into a square or loaf mold lined with cling film, arranging nori dividers and alternating strips of salmon, omelet and cucumber to create a mosaic pattern.
Chill briefly, unmold and slice into squares.