Preparation time: 
1h15 min
Cooking time: 
15 min
Suitable for


  • Smoked salmon: 250g
  • Japanese sushi rice: 300g
  • Water: 33cl
  • Rice vinegar: 4cl
  • Fine salt: 2g
  • Powdered sugar: 15g


  • For the cream:
  • Thick cream: 100g
  • Lemon(s): 0.5 piece(s)
  • Dill: 0.25 bunch(s)
  • Salmon eggs: 30g
  • Fine salt: 6 pinch(s)
  • Pepper mill: 6 turn(s)



1. Pour the rice into a colander. Immerse it in a large bowl of cold water. Stir it with fingertips to extract the starch. Remove the milky water. Wash the rice until the water is clear. Drain it, pour it into a saucepan with 33cl of cold water. Soak for 30 minutes. Cover, and boil. Let it boil for 2 to 3 minutes. Reduce heat and cook over low heat for 12 minutes. Turn off the heat and let stand for 10 minutes.

2. Dissolve the salt and sugar in the vinegar. Pour the warm rice into a dish. Spread it evenly, drizzle with vinegar. Mix with a spatula or rice spoon. Cover with a damp cloth and set aside at room temperature.
Fill a bowl with cold water. Soak the hands in it and drain them. Do the same for each bite of rice to be made. Place a first ball of rice (the size of a ping-pong ball) in the palm of your left hand. Close the palm. To give it an oblong shape, roll it 3 times between the index finger, ring finger and middle finger of the right hand by pressing it.
Spread the slices of smoked salmon: cut pieces to the size of the most rounded side of the bites. Place them on the rice, press them one by one to make them stick.

3. Arrange the sushi on a plate. Set them aside at room temperature, covered with a damp cloth until it is time to serve them.

4. Pour the thick cream, juice of 1/2 lemon, salt, pepper, dill and dill into a bowl. Mix gently. Scatter salmon eggs on the surface. Serve with sushi.


Ready to eat!


This recipe uses

150 g
- +
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