Two Kinds of Sushi on Edamame Salad

For the sushi rice: Rinse the sushi rice under cold running water in a colander, rinse until the water runs clear.

Place the rice, 300 ml (approximately 10 ounces) of water and a small piece of kombu in an electric rice cooker and cook according to manufacturer's directions until the rice is done, about 18 minutes. Heat 1 tablespoon rice vinegar and stir in the salt and the sugar. Spoon the rice into a wide bowl, remove the seaweed. Drag a chopstick or two forks crisscross through the rice, while adding the rice vinegar seasoning. Fan the rice with your hands or a small hand-held fan so that it quickly cools to room temperature.

Rinse the salmon and tuna, pat dry, cut both the salmon and the tuna into 2 cm (approximately 3/4-inch) wide strips.

Rinse the cucumber, cut in half lengthwise, remove seeds and cut into thin lengthwise strips.

Cut a sheet of nori in half.  Place a half sheet of nori on a rolling mat and spread with 1/4 of the rice. Turn the nori over so the rice is on the outside. Spread a dab of wasabi on the nori and top with a little sushi rice, cucumber and tuna. Using the mat, roll the sushi up. Repeat with the other nori-half  and roll. Cut each roll into about 6 pieces.

Divide the rest of sushi rice into 12 portions and with hands moistened in water and vinegar shape each portion of rice into an oblong.

Spread a little wasabi on the salmon, then place a piece of salmon on each of the portions of rice, pressing slightly to adhere.

For the salad: Rinse the edamame and blanch 5 minutes in a pot of boiling salted water. Drain, run under cold water and drain well. Peel and grate the carrot. Peel the garlic and ginger and finely chop. transfer to a bowl and mix with the edamame, carrots, oil and vinegar. Season with soy sauce and pepper and arrange on plates or in bowls. Cut the rest of the nori into fine strips.