This easy salmon carrot cucumber sushi recipe can be made well in advance and kept chilled in the fridge until your guests arrive. it’s a great entertainer during the warmer months.
salmon carrot cucumber sushi
- 1 95g can Safcol salmon in spring water, drained
- 1 Lebanese cucumbers cut in thin batons
- 2 large carrots cut in strips
- 1 cup sushi rice cooked – following pack instructions
- 1 pack nori sheets for sushi
- 3 to 4 tablespoons sushi rice wine
- 3 tablespoons toasted sesame seeds
- Japanese soy for dipping
- Japanese style pickled ginger
salmon carrot cucumber sushi method
Cook the sushi rice following the pack instructions, sprinkle with sushi vinegar. Add more of less vinegar to suit your personal taste. Cover with cling film and allow to cool.
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.
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. Cut into 8 pieces with a very sharp knife and arrange on a serving plate. Repeat until all the rice is used up. 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.
Makes about 32. Preparation time: 25 minutes. Cooking time: 25 minutes
Did you know: Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. Source: wiki