- For the sushi rice
- 1 ½ cups Sushi rice
- 1 cup water
- 2 Tbsps Rice vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1 kombu Seaweed
- For the rolls
- 4 Nori seaweed
- 4 Tbsps Vinegar
- 1 Tbsp water
- 2 ½ cups cooked Sushi rice
- 8 oat leaf Lettuce (leaves)
- ½ Cucumber (cut into strips)
- 2 ⅔ cups Salmon (cut into strips)
- To serve
- soy sauce
For the sushi rice: wash the rice in a sieve until the water runs clear. Drain the rice briefly, then put into a pan with the water and bring to a boil.
Cover and cook very gently over a very low heat for about 25 minutes, putting a towel between the pan and the lid.
For the rice marinade, put the vinegar, sugar, salt and kombu into a pan, bring to a boil and strain.
Transfer the rice to a bowl and stir in the marinade.
Quickly toast the nori sheets in a dry frying pan.
Mix together the vinegar and water and use to moisten your hands as you work.
Put 1 nori sheet on a bamboo mat and spread 1/4 of the rice on top, leaving approximately 2 cm| 1"free at the upper edge.
Press the rice flat and spread a line of wasabi approximately 1 cm wide horizontally across the middle. Lay 1/4 of the lettuce, cucumber and salmon on the lower quarter of the rice, then roll up firmly, using the bamboo mat to help you.
Wet your hands with vinegar water and mould the roll into a perfect shape. Dip a sharp knife into the vinegar water and cut the rolls in half at an angle. Make 3 more rolls in the same way using the rest of the ingredients.
Place the rolls on a serving plate and serve the soy sauce in a small dish.