Instructions

1. Cook the sushi rice following the pack instructions. Sprinkle with sushi vinegar. Add more or less vinegar to suit your personal taste. Cover with cling film and allow to cool.
2. When the rice has cooled, place the nori sheets, one at a time, shiny side down on double layer of baking paper or a bamboo sushi mat if you have one. Spread a thin even layer of sushi rice over the bottom half of the nori sheet allowing a couple of centimeters clear at the end of the nori.
3. Arrange strips of the cucumber and carrot across the middle of the sushi rice and add thin wipe of wasabi if you like it. Lay a thin line of salmon flakes on top of the vegetables. Wet the bare end of the nori and using the mat, lift the end of the nori closest to you and roll it into a tight log.
4. Cut into 8 pieces with a very sharp knife and arrange on a serving plate. Repeat until all the rice is used up.
5. Cover with cling and refrigerate for about 30 minutes before serving to allow the nori to soften slightly. Serve chilled, sprinkled with toasted sesame seed with Japanese soy and wasabi for dipping and pickled ginger.

• Servings : 32
• Ready in : 50 Minutes
• Course : Entreè, Finger Food
• Recipe Type : Canapés
• Ingredient : Salmon