Salmon is a delicious fish and is wonderful eaten raw or eaten cooked - in this sushi recipe, the salmon is eaten raw with a little wasabi to spice things up a little bit.
- 4 nori seaweed sheets
- 400g ready-cooked sushi rice mixed with 4 tbsp. rice wine vinegar
- 2-3 tsp. wasabi paste
- 450g sashimi quality salmon, boned, sliced thinly
- 1 cucumber
- 1 bunch of spring onions
- Soy sauce to serve
Peel and remove the seeds from the cucumber. Thinly slice into matchsticks. Remove the outer leaves and bottoms from the spring onions and thinly slice into matchsticks.
Place a square of seaweed onto a bamboo sushi mat. Spread with 1/4 of the sushi rice, leaving 1-2cm space at the top. Thinly slice the salmon into thin strips.
Dot the rice with 1/4 of the wasabi. Lay 1/4 of the spring onions, cucumber and salmon in a thin line on the bottom of the seaweed sheet. Use the bamboo mat to roll the sushi into a tight sushi roll. Repeat with the rest of the ingredients and slice with a wet sharp knife.