Salmon sushi
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Ingredients
300g cooked sushi rice
2 tbsp rice vinegar
4 sheets of nori seaweed
4 slices of smoked salmon
½ cucumber, seeds scooped out, sliced thinly into strips
1 small bunch of chives, sliced
1 tbsp sesame seeds
wasabi, to serve
pickled ginger to serve
Method
Mix the sushi rice and rice vinegar together, breaking up the sticky rice with the vinegar so it is easy to use.
Place your bamboo tatami mat horizontally down on your work surface.
Place a nori sheet on the mat, crisp side facing up.
Grab a handful sized amount of sushi rice and spread evenly over the nori, leaving a little strip at the bottom free. Use a small bowl of water for your fingers if the rice becomes too sticky. Sprinkle sesame seeds over the rice.
Place the salmon and cucumber in a strip along the middle of the rice. Do not use too much or it will be too full to roll.
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