If you’re crazy about sushi, you must definitely try this recipe! Learning to prepare sushi is the best favor you could give your budget because it’s definitely cheaper than buying them.
Tempting Smoked Salmon Sushi
1/4 Cucumber, cut into fine strips
4 teaspoon Salt
4 teaspoon Caster sugar
2 sheets Sushi nori
2 tablespoon Rice vinegar
6 oz Sushi rice
2 1/2 oz Smoked salmon
Alternative you can use tinned tuna, mixed with a little mayonnaise and some finely chopped spring onion, as the filling.
Rinse the rice thoroughly in cold water, until the water runs clear, then place in a pan with 1/2 pint of water. Bring to the boil and cover with a tight-fitting lid. Reduce to a simmer and cook gently for 10 minutes. Turn the heat off, but keep the pan covered, to allow the rice to steam for another 10 minutes.
In a small saucepan gently heat the rice vinegar, sugar and salt until the sugar has dissolved. When the rice has finished steaming, pour over the vinegar mixture and stir well to mix. Empty the rice out on to a large flat surface (a chopping board or large plate is ideal). Fan the rice to cool and to produce a shinier rice.
Lay one sheet of sushi nori on a sushi mat (if you do not have a sushi mat, improvise with a stiff piece of fabric that is a little larger than the sushi nori) and spread with halt the cooled rice. Dampen the hands while doing this (this helps to prevent the rice from sticking to the hands). On the nearest edge place halt the salmon and half the cucumber strips.
Roll up the rice and smoked salmon into a tight Swiss roll-like shape. Dampen the blade of a sharp knife and cut the sushi into slices about 3/4-inch thick. Repeat with the remaining sushi nori, rice, smoked salmon and cucumber. Serve with wasabi, soy sauce and pickled ginger.
* Serves 4.
To ensure you don’t tear the nori, try dipping a sharp knife in water before cutting it. Doing so will make cutting nori a walk in the park.