Salmon and cream cheese maki rolls with spiced fleur de sel Recipe

Maki rolls made with salmon, cream cheese and fleur de sel with grilled spices.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5


Pour people
  • Japanese sushi rice : 300 g
  • Water : 3300 ml
  • Rice wine vinegar : 60 ml
  • Fine salt : 3 pinch(es)
  • Caster sugar : 10 g
  • For the garnish(es)
  • Salmon fillet(s) : 300 g
  • Fleur de sel with grilled spices : 5 g
  • Nori leave(s) : 6 whole
  • Cream cheese : 100 g
  • For the rest of the recipe
  • Soy sauce : 100 ml
  • Wasabi : 5 g


  • ETAPE 1

    Cut the salmon fillets in 1cm strips and place on a baking tray. Sprinkle with the spiced salt and set aside while you prepare the rice.

  • ETAPE 2

    Rinse the rice under cold water until the water runs clear. Place in a saucepan, add water, cover and bring to the boil. Boil for 2-3 minutes and then cook over a low heat for 12 minutes. Remove from the heat and leave the rice to rest for 10 minutes before spreading on to a baking tray. Leave to cool to room temperature.

  • ETAPE 3

    Mix together the rice vinegar, sugar and salt. Sprinkle this over the rice and stir in gently. Cover with a warm tea towel and set aside.

  • ETAPE 4

    To make the maki rolls: place a nori leaf on a bamboo or silicone sushi mat and slightly moisten the leaf with cold water. Add a layer of rice and then a strip of cream cheese and a piece of salmon. Carefully roll up the maki roll and seal firmly. Cut each maki roll into 4 pieces with a moistened knife. Serve with soy sauce, wasabi and pickled ginger.

Chef's tip

«Rice should be cooked in 110% its weight in water. For example, 100g rice requires 110ml water.»

Your comments