Strawberry smoked salmon maki with teriyaki sauce

  • 100 g prepared sushi rice
  • 80 g cold-smoked salmon
  • some large strawberries
  • 0.5 sheet of nori
  • 1 tbsp cream cheese
  • Some teriyaki sauce
  • Marinated ginger, soy sauce, wasabi if desired
Cover the nori sheet evenly with a thin layer of rice. Turn the nori sheet over on a bamboo mat, with the rice side down. Arrange strawberry slices on the lower edge of the nori sheet. Add cream cheese and roll the nori into a tight roll using the mat. Cover the sushi roll evenly with salmon slices. Press the fish onto the sushi roll using the mat. Cut the roll into 8 pieces. Add some drops of teriyaki sauce to the sushi and serve with the garnish.