Sushi salmon rolls
- Prepare
- 30 mins to 1 hour
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
If you fancy learning how to make sushi, start simply with these easy salmon rolls. Customise them as you prefer.
Ingredients
- nori: 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets
- sushi rice: 400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled
- wasabi: wasabi paste
- salmon: 450g/1lb top quality, very fresh salmon fillet
- cucumber: 1 cucumber, thinly sliced into strips
- spring onions: 1 bunch spring onions, finely chopped
- soy sauce: soy sauce
Method
Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
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 very fat sushi rolls.)
Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!
Place a thin slice of salmon onto the rice.
Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.
Serve with bowls of soy sauce and extra wasabi.
