Salmon and Cucumber Sushi
Ingredients
- 400 gWhite rice (raw)
- 500 mlMineral water
- 4 tbspRice vinegar
- 2 tbspWhite sugar
- 1 tspGray sea salt
- 300 gOncorhynchus kisutch (sliced)
- 1 pcCucumber (julienned)
- 5 pcnori seaweed
- 1 tspwasabi
- 50 mlsoy sauce
- 20 gpickled ginger
- 400 gShort-grain sushi rice (short-grain rice (Japonica))
Method
Glossy seasoned rice that melts under a slice of fresh salmon. Cucumber provides the necessary crunch to balance the richness of the fish.
- 1
Wash the rice in cold water in a colander until the water runs perfectly clear. Let drain for 30 minutes before starting to cook.
- 2
Put the rice and mineral water in a pot. Cover tightly. Bring to a boil, then reduce to minimum for 12 minutes. The rice should have absorbed all the liquid.
- 3
Mix the rice vinegar, sugar, and salt in a bowl. Pour over the warm rice and mix gently with a wooden spatula without mashing the grains. The rice should become glossy.
- 4
Slice the salmon into 5mm thick strips. Cut the cucumber into thin sticks. Pieces must be uniform to make rolling easier.
- 5
Place a nori sheet on a mat. Spread a thin layer of rice, leaving a strip bare. Lay the salmon and cucumber. Roll while squeezing firmly so the maki is compact.
Frequently asked questions
How do you get this dish right?
- Wet your hands with a mixture of water and vinegar to prevent the rice from sticking to your fingers.
- Use a very sharp knife rinsed under water between each cut to avoid tearing the nori seaweed.
How long does this dish keep?
Consume immediately after preparation. Rice hardens in the refrigerator and raw fish does not keep well.
