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Sushi flavoured with Bergamot and Basil

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


  1. Rinse the rice several times in cold water and leave to drain for 30 minutes.
  2. Put the rice in a saucepan.
  3. Add 40 cl of cold water and bring to the boil. Lower the heat and cover.
  4. Leave to cook for 15 minutes on a very low heat.
  5. Turn off the heat and leave for 10 minutes without uncovering.
  6. In a bowl, mix the vinegar, sugar, salt and selected flavouring.
  7. Place the rice in a shallow dish and pour over it.
  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 offcuts 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 the 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 more rolls in the same way.
  17. Cut each roll into 3 equal pieces.
  18. Serve with pickled ginger if desired.


Flavours used in this recipe :