Salmon and cucumber sushi

INGREDIENTS

 1½ cups (300g) koshihikari rice (sushi rice)
1¾ cups (430ml) water
4 sheets toasted seaweed (yaki-nori)
1 teaspoon wasabi paste
½ (65g) Lebanese cucumber, seeded, sliced thinly
150g piece sashimi grade salmon fillet, cut into 1cm-thick strips (or substitute smoked salmon or avocado and carrot)
Japanese soy sauce, to serve
pink pickled ginger, to serve

Sushi vinegar
¼ cup (60ml) rice vinegar
1 teaspoon sea salt flakes or ½ teaspoon salt
1 tablespoon sugar
1 tablespoon mirin

Note: this recipe makes 24 pieces.

METHOD

Place the rice in a large bowl, fill with cold water, stir with one hand; drain. Repeat process two or three times until water is almost clear; drain. Place the rice and the measured water in a medium saucepan, cover tightly and bring to the boil. Reduce the heat to low and simmer 10-12 minutes until the water is absorbed. Remove from heat and stand, covered, for 10 minutes.

Sushi vinegar
Combine vinegar, salt, sugar and mirin in a small bowl; stir until the sugar has dissolved.

Spread rice in a large non-metallic bowl. Using a large flat wooden spoon or plastic spatula, gradually add the sushi vinegar. Fan the rice for a few minutes, turning occasionally from the outside to the centre of the bowl, until rice is almost cool. (This may be done by hand or with an electric fan set on low). Cover rice with damp cloth.

Place some water and a little rice vinegar in a small bowl. Place one sheet of seaweed, shiny side down, lengthways across the bamboo mat, about 2cm from the edge of the mat closest to you. Dip fingers into the bowl of water to stop the rice from sticking to them. Place about a quarter of the rice across centre of seaweed sheet. Gently spread rice evenly over seaweed, leaving a 4cm strip on the far side of the seaweed uncovered. Make a long indentation across the rice about 2cm from the edge closest to you. Using thumb, spread a quarter of wasabi in the indentation.

Place a quarter of the cucumber and salmon over the wasabi. Pick up the edge of the mat with index finger and thumb, hold ingredients in place with remaining fingers and roll mat forward, pressing firmly as you roll.

Roll can be left in round shape, but you can exert gentle pressure on top and sides of the bamboo mat to make a square shape. Repeat with remaining ingredients to make four rolls. Remove the roll from the mat to a board, with the join of the nori underneath. Wipe a sharp knife with a damp cloth and cut each roll in half, then cut each half into three pieces, wiping the knife with damp cloth between each cut.

Serve sushi with soy and pickled ginger, if desired.

 

 

 



This product was added to our catalog on Wednesday 14 July, 2010.