- 1 cup (315g) sushi rice
- 2 tablespoons caster sugar
- 1 teaspoon salt
- 3 tablespoons rice wine vinegar
- 2 spring onions, very finely chopped
- 30 g piece of Lebanese cucumber, seeded and finely chopped
- 125 g smoked salmon or sashimi-grade salmon
- 4 sheets of sushi nori, about 10 g in total
- 2 teaspoons wasabi paste
To serve (optional)
- gari (pickled ginger)
- shoyu or tamari (Japanese soy sauce)
- Cook the sushi rice in a saucepan of boiling water according to the packet instructions.
- Meanwhile, put the sugar, salt and vinegar in a small saucepan and heat gently until the sugar dissolves. When the rice is cooked, drizzle the mixture over it, then add the spring onions and cucumber, and mix. Cover with a tea towel and leave to cool.
- Divide the sushi rice into 4 equal portions. Cut the salmon into strips about 1 cm wide. Place a sheet of nori, shiny side down, on a bamboo mat, or on a sheet of baking paper on a board. Spread a portion of rice over the nori, pressing it down evenly and leaving a 1 cm space at the top and bottom. Place one-quarter of the salmon along the middle of the layer of rice, then spread the salmon with 1/2 teaspoon of the wasabi paste.
- With the help of the bamboo mat or baking paper, roll up the nori and rice into a neat tube. Roll tightly to ensure that the rice sticks together and holds the filling in place. Make 3 more rolls.
- Using a wet knife, cut each roll across into 8 slices and stand them upright on a serving plate. Rinse the knife between cuts. If liked, garnish with pieces of gari and offer a small dish of shoyu or tamari for dipping.