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Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sushi rolls
Reader's Digest

Ingredients

  • 1 cup (315g) sushi rice
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 3 tablespoons rice wine vinegar
  • 2 spring onions, very finely chopped
  • 30 g piece of Lebanese cucumber, seeded and finely chopped
  • 125 g smoked salmon or sashimi-grade salmon
  • 4 sheets of sushi nori, about 10 g in total
  • 2 teaspoons wasabi paste

To serve (optional)

  • gari (pickled ginger)
  • shoyu or tamari (Japanese soy sauce)

Preparation

  1. Cook the sushi rice in a saucepan of boiling water according to the packet instructions.
  2. Meanwhile, put the sugar, salt and vinegar in a small saucepan and heat gently until the sugar dissolves. When the rice is cooked, drizzle the mixture over it, then add the spring onions and cucumber, and mix. Cover with a tea towel and leave to cool.
  3. Divide the sushi rice into 4 equal portions. Cut the salmon into strips about 1 cm wide. Place a sheet of nori, shiny side down, on a bamboo mat, or on a sheet of baking paper on a board. Spread a portion of rice over the nori, pressing it down evenly and leaving a 1 cm space at the top and bottom. Place one-quarter of the salmon along the middle of the layer of rice, then spread the salmon with 1/2 teaspoon of the wasabi paste.
  4. With the help of the bamboo mat or baking paper, roll up the nori and rice into a neat tube. Roll tightly to ensure that the rice sticks together and holds the filling in place. Make 3 more rolls.
  5. Using a wet knife, cut each roll across into 8 slices and stand them upright on a serving plate. Rinse the knife between cuts. If liked, garnish with pieces of gari and offer a small dish of shoyu or tamari for dipping.

Makes 32 sushi rolls
Preparation: 15 minutes, plus cooling
Cooking: About 20 minutes


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