Salmon & Cucumber Sushi Rolls

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 nori sheets
• 100g skinless salmon fillets (use really fresh), thinly sliced lengthways
• ¼ cucumber, deseeded, thinly sliced lengthways
• squeeze wasabi, plus extra to serve
• pickled sushi ginger, to serve
• light soy sauce, to serve
• salmon roe, to serve (optional)
• 100g sushi rice
• 2 tsp saké or mirin (optional)
• 1 tbsp caster sugar (omit if using mirin)
• 25ml rice vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the sushi rice in several changes of cold water until the water runs mostly clear, then drain. Cook in a pan with a little water over low heat until the water is absorbed, about 15 minutes, then rest covered for 10 minutes.

2. Warm the rice vinegar with the caster sugar, stirring until dissolved, or use the saké or mirin instead of the sugar if preferred. Fold this into the hot rice with a spatula and let it cool to room temperature.

3. Bring a pan of water to a simmer. Poach the thin salmon strips for about 1 to 2 minutes until opaque and flaking, reaching 145°F (63°C) in the thickest part, then drain and cool.

4. Cut the cucumber into thin lengthways strips, removing the seeds first. Set the cucumber, salmon, wasabi, and the pickled ginger ready for assembling.

5. Lay a nori sheet shiny side down on a clean bamboo mat or cloth. Wet your hands, spread a thin layer of rice over the sheet, leaving a border at the top edge.

6. Spread a little wasabi across the centre of the rice. Lay a line of cucumber and salmon strips across the lower third of the rice, then roll tightly, pressing gently to seal.

7. Repeat with the second nori sheet, then slice each roll into six even pieces with a wet sharp knife.

8. Serve the sushi with a little extra wasabi, pickled ginger, and light soy sauce for dipping. Sprinkle salmon roe over the top if using.