- 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
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
- pickled sushi ginger, to serve
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 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
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.
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.
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.
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.
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.
More fillingsVegetarian- 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.
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- Step 1Spread the rice
Put a nori sheet on a bamboo sushi mat, with a long edge facing you. Use wet fingertips to spread out enough cooked sushi rice to thinly cover the nori, leaving 2cm of the sheet free at the far end.
- Step 2Arrange the filling
Arrange the filling in one strip across the length of the rice, about 2.5cm away from the edge nearest to you. Do not overfill, as it will be harder to roll.
- Step 3Roll the sushi
Moisten the far edge of the nori sheet with a little water so it will stick. Lift the edge of the mat closest to you, and roll slowly and smoothly, applying gentle pressure to create a tight roll. Press down on the moistened edge to seal.
- Step 4Cut into pieces
Place the sushi on a chopping board and, using a sharp knife, cut each roll into six pieces and serve straight away, or chill for up to 1 day.