Healthy salmon recipe for 4 - 8 people, takes only 20 mins; recipe has nori, salmon fillet, cucumber, wasabi, ginger, light soy sauce, roe, sushi rice, sake, caster sugar and rice vinegar.
Salmon & cucumber sushi rolls
Course: Healthy salmon
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Cucumber: 1/4 cucumber, deseeded, thinly sliced lengthways
- Salmon Fillet: 100g skinless salmon fillet (use really fresh), thinly sliced lengthways
- Ginger: pickled sushi ginger, to serve
- Caster Sugar: 1 tbsp caster sugar (omit if using mirin)
- Sushi Rice: 100g sushi rice
- Rice Vinegar: 25ml rice vinegar
- Light Soy Sauce: light soy sauce, to serve
- Nori: 2 nori sheets
- Wasabi: squeeze wasabi, plus extra to serve
- Roe: salmon roe, to serve (optional)
- Sake: 2 tsp sake or mirin (optional)
Directions
- First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
- Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
- Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
- Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
- Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like.Will keep in the fridge for 1 day.
