- Very green lettuce, blanched for 10 seconds in boiling water and drained: 24 leaves
- Sushi mat: 1
- Sushi rice (cooked 15 minutes) or basmati: 250 g
- Raw salmon in strips: 300 g
- Soy sauce: 2 tablespoons
- Sesame seeds: 1 teaspoon
- Diced bell pepper: 1/4
- Mild mustard: 2 tablespoons
- Chives: a few sprigs
- Cucumber, julienned: 1/4
- Cooked peeled shrimp: 15
- Ginger: 2 slices
- Garlic: 1/2 clove
- Chives, chopped separately: 1/4 bunch
- Purslane salad: a few sprigs
- Grated carrots: 1 small handful
- Prepare the sauce: Mix 2 tablespoons mild mustard, 2 tablespoons soy sauce, 2 slices ginger, 1/2 clove minced garlic, chopped chives (1/4 bunch), and 2 tablespoons water. Set aside.
- For salmon rolls (make 3): Lay 4 blanched lettuce leaves along the length of the sushi mat. Top with sushi rice, julienned cucumber, and salmon strips. Roll tightly using the mat.
- For prawn rolls (make 3): Repeat the process, topping with rice, grated carrots, and 5 cooked peeled shrimp tails.
- Sprinkle all rolls with sesame seeds. Slice each roll cleanly into 3-4 pieces with a sharp knife.
- Serve sushi rolls with the sauce, garnished with diced bell pepper, chives, and purslane sprigs.
Rice on a bed of lettuce, with peeled shrimp or salmon strips…
Flavors of raw and cooked ingredients, capturing all the essence of sushi.
Difficulty: 3/5 
Sushi served with sauce, decorated with diced peppers, chives, and purslane.
