Ingredients
- Nori Sheets
- 100 grams thinly sliced skinless salmon fillet
- Cucumber thinly sliced lengthways
- Wasabi plus extra to serve
- Pickled sushi ginger
- Soy Sauce or Tonkatsu Sauce for serving.
- 100 grams sushi rice
- 2 tsp sake or mirin or 1 tbsp castor sugar instead of mirin
- 25 ml rice vinegar
- Black and white sesame seeds toasted (optional)
Method
- Rinse the sushi rice in a colander until the water runs clear while rubbing it gently.
- Cook the rice with 200 ml water and the sake or mirin. When boiling cover with a lid and turn heat to a simmer for 4 minutes and turn the heat off and allow the rice to rest until all the water is absorbed and rice is cooked.
- Transfer to a large bowl. Dissolve the sugar in the vinegar with a pinch of salt and pour over the rice and mix. Cover the bowl with a damp tea towel and allow it to reach room temperature,
- Put 1 sheet of Nori on a bamboo mat and cover with the cooled rice then layer salmon, cucumber and wasabi sauce or pickled ginger length wise on the rice. Remember not to over fill the rolls.
- Roll tightly and squeeze to seal the roll. Repeat with remaining ingredients. Slice the rolls into your chosen size. They can also be rolls in the sesame seeds that have been toasted. Serve with Soy Sauce and Tonkatsu Sauce and extra Wasabi.
Product used in recipe
- Obento - Cooking Sake
- Obento - Tonkatsu Sauce
- Obento - Yaki Nori For Sushi
- Lee Kum Kee - Gluten Free Soy Sauce
- Obento - Sushi Rice
