This sushi isn’t so difficult to make-using the best smoked slamon cuts out the need to have absolutely fresh fish and years of sushi-chef training. it may not be truly authentic but it is perfect served with drinks on a hot summer’s night.
- 2 cups Japanese sushi rice
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup Japanese rice vinegar
- 1 large cucumber, unwaxed if possible, otherwise peeled
- 5 sheets dried nori seaweed
- 8 oz. smoked salmon
- 3 teaspoons wasabi paste
- pickled ginger
- Japanese soy sauce
- wasabi paste
1. Put the rice into a strainer and wash well under running water until the water runs clear. Drain well and tip into a saucepan. Add 2 ¼ water, bring to a boil, turn down the heat, and cook slowly for 10 minutes. Meanwhile, mix the sugar, salt, and vinegar in a bowl until dissolved. Tip the rice into a bowl and stir in the vinegar mixture. Spread the rice up the sides of the bowl so it will cool quickly.
2. Cut the cucumber into long strips, the length of the long side of the nori.
3. To make the sushi rolls, put a sheet of nori, shiny side down, on a sushi mat or clean cloth. Take one-fifth of the rice and spread it over the nori, leaving a clear strip down one long edge. Cover the rice with a thin layer of smoked salmon and spread with a little wasabi paste (thin it with a little water if you like). Put a cucumber stick along the side opposite the clear strip of nori. Dampen the clear end. Using the mat to help you and starting from the cucumber end, roll up like a jelly roll, sealing it into a secure cylinder with the dampened edge.
4. Using a very sharp knife, cut into 1-inch lengths. Repeat with the remaining seaweed, rice and salmon.
5. Serve with pickled ginger, soy sauce, and more wasabi for dipping.