Salmon & cucumber sushi rolls

Salmon & cucumber sushi rolls

  • Rating: 5 out of 5.1 rating
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus draining and cooling
  • More effort
  • Makes 12

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

  • Healthy
Nutrition: per piece
HighlightNutrientUnit
kcal59
fat1g
saturates0g
carbs10g
sugars3g
fibre0g
protein3g
low insalt0.2g
Advertisement

Ingredients

For the rice

  • 100g sushi rice
  • 2 tsp saké or mirin (optional)
  • 1 tbsp caster sugar (omit if using mirin)
  • 25ml rice vinegar

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content