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Recipe by Emma Lewis

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1. Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
2. Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
3. Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
4. To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.

Per serving

216 kcalories, protein 12g, carbohydrate 41g, fat 2 g, saturated fat 0g, fibre 0g, salt 1.6 g

Latest comments and suggestions

• Tre'sbook

  15 January 2008

  Tre'sbook commented on this recipe

  Try out this receipe & you will be so impressed!!! It makes making salmon sushi so easy for non cook like me. I worry that the rice may not come out right as it is the most important part of the sushi. However, the rice came out perfect after i followed the receipe closely. To compare, I did a small batch following the cooking suggestion on my sushi rice packet, this receipe gave far better cooked sushi rice. I am very impressed with the salmon sushi I made and I think other ingridients can be added, such as seaweed, garnishes - cumcumber and carrot, just like the one you find in Japanese sushi. Could you suggest some dip to accompany this sushi?

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  15 January 2008

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  28 January 2008

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Ingredients

• 300g sushi rice (See know-how below)
• 4 tbsp rice wine vinegar (see know-how below)
• 1 tbsp caster sugar
• 200g pack smoked salmon slices

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Difficulty and servings

Serves 6 as part of a meal

Preperation and cooking times

Prep 20 mins

Cook 20 mins

Low-fat

Ingredients

• 300g sushi rice (See know-how below)
• 4 tbsp rice wine vinegar (see know-how below)
• 1 tbsp caster sugar
• 200g pack smoked salmon slices

Per serving

216 kcalories, protein 12g, carbohydrate 41g, fat 2 g, saturated fat 0g, fibre 0g, salt 1.6 g

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