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Sushi flavored with Bergamot and Basil

 2 person(s)
  • 1 tsp. salt
  • 150g of cucumber
  • 1 tsp. wasabi paste
  • 300g Japanese rice or round rice
  • 3 tbsp. of rice vinegar
  • 3 tbsp. powdered sugar
  • 6 large slices of smoked salmon
  • 3 to 5 drops of flavoring of your choice


  1. Rinse the rice several times in cold water, then let it drain for 30 minutes.
  2. Put the rice in a saucepan.
  3. Add 40 cl of cold water and bring to a boil. Lower the heat and cover.
  4. Let cook for 15 minutes on very low heat.
  5. Turn off the heat and let stand for 10 minutes without uncovering.
  6. In a bowl, combine vinegar, sugar, salt and selected flavoring.
  7. Put the rice in a deep dish and pour it in.
  8. Season by aerating the rice and stirring gently for 3 to 4 minutes.
  9. Cut the seeded cucumber into thin slices.
  10. Form rectangles in the slices of smoked salmon. Chop the scraps and gently fold them into the warm rice.
  11. Place a slice of salmon on cling film.
  12. Cover with a thin, even layer of rice, leaving a 1 cm margin.
  13. Place cucumber slices on top.
  14. With the help of the cling film, roll the salmon slice on itself to obtain a tight and regular roll.
  15. Wrap in the film.
  16. Prepare five other rolls in the same way.
  17. Cut each roll into 3 equal pieces.
  18. Serve with pickled ginger if desired.


Flavors used in this recipe :