Sushi à la poudre de cresson

Sushi and watercress powder


  • 150 g smoked salmon
  • 300 g Japanese sushi rice
  • 2 bags of Supercress 5
  • 3 tablespoons of rice vinegar
  • 33 cl of water
  • 1/2 spoon of pareseed oil
  • 2 teaspoon powdered sugar
  • 1/2 teaspoon fine salt

Wash the rice until the water runs clear. Drain it, pour it into a saucepan with 33 cl of cold water. Cover and bring to a boil. Allow to boil for 2 to 3 minutes. Lower the heat and cook over low heat for 10 minutes. Turn off the heat and let stand for 10 minutes. 

 Dissolve the sugar and salt in the vinegar, then pour over the rice. Add the oil and the Supercress 5, then mix everything gently so that the grains of rice stand out from each other. Form the sushi in the palm of your hand and cover with a slice of smoked salmon.