Salmon and cucumber rolls

Today we present one of three recipes that we did this weekend in the showcooking of CC La Moraleja in which we participate. It's a recipe that reminds the sushi but faster, because we avoid the laborious step to cook and prepare the rice, but is equally rich.

Ingredients for 16 rolls:
- 1 fresh salmon loin 
- 2 nori seaweed
- Cucumber
- 3 crab sticks
- Sesame seeds
- Soja sauce
- Egg white
- Mayonnaise

Recipes:
- First thing you have to do is cut the salmon loin into two pieces along.
- In a bowl, place the salmon and pour soy sauce until it covers half. No need to cover the entire, occasionally flip so that all parts will be equally marinated.
- Wash and peel the cucumber and cut strips along roughly the same size of the seaweed. You will need two strips per seaweed.
- Cut crab sticks lengthwise into thin strips.
- Place the seaweed with bright inward layer, leaving a cm or so of space and begin to place the cucumber and crab sticks above.
- Then pull the a loin of Salmon, drain it to avoid dripping soy sauce and place it on the cucumber and sticks.
- Begin to roll the seaweed pressing slightly so securely.
- Moisten with a few drops of water to the end of seaweed that is firmly stuck.
- Using a brush, go moistening with egg white and roll outside the roll in sesame seeds to stick together.
- Cut roll into 8 pieces and garnish with a little mayonnaise on top.

Bon appetit!