Japanese Sushi Rolls

Japanese Sushi Rolls

Ingredients:
10 oz (300 g) sushi rice
1 Tbsp fine granulated sugar
3 Tbsp rice wine vinegar
2 scallions, very finely chopped
1 cucumber, seeded and finely chopped
4 oz (125 g) smoked salmon
4 sheets sushi nori
2 tsp wasabi paste

Directions:
Gari (pickled ginger)
Reduced-sodium soy sauce
1. In saucepan of boiling water, cook sushi rice according to packet instructions.
2. Meanwhile, place sugar and vinegar in small pan and heat gently until sugar dissolves. When rice
is cooked, drizzle mixture over it, then add spring onions and cucumber and mix. Cover with tea
towel and leave to cool.
3. Divide sushi rice into 4 equal portions. Cut salmon into strips about ½ in (1 cm) wide. Place a
sheet of nori, shiny side down, on a bamboo mat or on a sheet of parchment paper on a board. Spread
a portion of rice over nori, pressing it down evenly and leaving a ½ in (1 cm) space at top and
bottom. Place one-quarter of salmon along middle of layer of rice, then spread salmon with ½ tsp
wasabi paste.
4. Using the bamboo mat or the paper, roll up nori, rice, and salmon into a neat tube. Roll tightly to
ensure rice sticks together and holds filling in place. Make 3 more rolls in the same way.
5. Using a wet knife, cut each roll across into 8 slices and stand them upright on a serving plate. Rinse
knife between cuts. Garnish with pieces of gari and offer a small dish of soy sauce for dipping.