ready in 48 min.
- For Sushi Rice
- 1 ½ cups uncooked Sushi rice
- 1 ½ cups water
- 1 pc kombu Seaweed (about 2-inch square) optional
- 2 Tbsps Rice vinegar
- 1 Tbsp sugar
- ¼ tsp salt
Place the rice in a strainer and rinse under cold running water until the water runs clear. Drain the rice.
Place the rice and water in a pan. Make a few slits in the kombu, to help release the flavors and place in the pan. Cover and bring to a boil. Remove the kombu and quickly replace the cover. Reduce heat and simmer for 10 minutes. Remove rice from heat and let stand for 15 minutes. Do not remove the lid.
Turn the cooked rice into a large, flat bottomed, nonmetallic bowl. In a small bowl, combine the vinegar, sugar and salt. Pour the vinegar mixture evenly over the rice, using a spatula, mix the rice toss to thoroughly mix.
Cut the cucumber into thin slices. Cut out various sized hearts with heart-shaped cutters. Fill a larger heart-shaped cutter with sushi rice. Carefully remove cutter, reshaping the sticky rice with your fingers if necessary.
Use the same cutter to cut out salmon hearts. Dab a very small amount of wasabi paste on the underside of the salmon hearts and place wasabi side down on the salmon. Repeat with the cucumber hearts.
Brush the edges of the cucumber hearts lightly with soy sauce and sprinkle with sesame seeds. Serve with additional wasabi and soy sauce.