Ingredients

• Japanese Sushi Rice – 120 g
• Pumpkin in tempura n/f – 35 g
• Salmon fillet for sushi – 30 g
• Cream cheese – 30 g
• Melted cheese in slices with Cheddar cheese – 30 g
• Cucumber – 23 g
• Radish “Takuan” pickled strips – 10 g
• Spicy sauce – 10 g
• Sauce for eel “Unagi Kabayaki” – 10 g
• Nori seaweed Yakisushi Nori – 3 g
• Hot chili sauce Sriracha – 2 g
• Onion, dried – 2 g
• Green onions – 2 g

Method of cooking

1. Put rice on a sheet of nori.
2. Bread the marinated pumpkin in the tempura mixture and fry in a deep fryer.
3. Place prepared vegetables, fish, cream cheese and pumpkin on top of the nori sheet.
4. Shape into a roll and cover with slices of cheese. Cut the roll, pour sauces and decorate.