Ingredients
1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets
400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled
wasabi paste
450g/1lb lid quality, just fresh salmon fillet
1 cucumber, thinly sliced into strips
1 bunch spring onions, finely chopped
soy sauce
Method
1. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
2. Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with just fat sushi rolls.)
3. Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!
4. Place a thin slice of salmon onto the rice.
5. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
6. vehicleefully roll the sushi up into a sausage shape and slice it into 3cm/1in long slices, trimming the ends.
7. Serve with bowls of soy sauce and extra wasabi.
Orignal From: Sushi salmon rolls
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