Name: Salmon & cucumber sushi rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Cuisine: Japanese
Ingredients: 2 nori sheets; 100g skinless salmon fillet (use really fresh), thinly sliced lengthways; ¼ cucumber deseeded, thinly sliced lengthways; squeeze wasabi plus extra to serve; pickled sushi ginger to serve; light soy sauce to serve; salmon roe to serve (optional); 100g sushi rice; 2 tsp saké or mirin (optional); 1 tbsp caster sugar (omit if using mirin); 25ml rice vinegar

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Salmon & cucumber sushi rolls

Salmon & cucumber sushi rolls

Good Food team

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Makes 12

More effort

Prep: 20 mins

Cook: 20 mins

Plus draining and cooling

A star rating of 5 out of 5.7 ratingsRate

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Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi

Healthy

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

2 nori

sheets
100g skinless salmon fillet

(use really fresh), thinly sliced lengthways
¼ cucumber

deseeded, thinly sliced lengthways
squeeze wasabi

plus extra to serve
pickled sushi ginger

to serve
light soy sauce

to serve
salmon roe

to serve (optional)

For the rice

100g sushi rice
2 tsp saké

or mirin (optional)
1 tbsp caster sugar

(omit if using mirin)
25ml rice vinegar

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Nutrition: per piece

kcal59
fat1g
saturates0g
carbs10g
sugars3g
fibre0g
protein3g
salt0.2g

low

Method

step 1

First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
step 2

Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
step 3

Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
step 4

Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
step 5

Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

RECIPE TIPS

MORE FILLINGS

Vegetarian- Avocado slices, cooked asparagus spears, tofu strips, omelette strips, steamed green beans or pepper slices. Seafood- Cooked crabmeat and prawns, raw or canned tuna, smoked mackerel, smoked eel or salmon roe. Beef and chicken- Thinly sliced rare roast beef, teriyaki chicken or crumbed and deep-fried chicken pieces.

Recipe from Good Food magazine, October 2012

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A star rating of 5 out of 5.7 ratings

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