Japanese-Style Salmon and Cucumber Roll

Ingredients

• 1⅓ cup Japanese short-grain rice, rinsed and drained
• 1⅓ ⅔ cups water
• ⅓ cup rice vinegar
• 2⅔ tbsp sugar
• 1⅓ tsp salt
• ⅔ cup sliced cucumber, peeled and seeded
• 8 oz salmon sashimi-grade, sliced into thin pieces
• ⅓ cup toasted nori seaweed sheets, cut into desired size
• 1⅓ tsp wasabi paste

Method

1. 1Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
2. 2In a small saucepan, combine rice vinegar, sugar, and salt, and heat over low heat, stirring until the sugar and salt are dissolved.
3. 3Allow the vinegar mixture to cool, then stir it into the cooked rice, mixing gently with a wooden spoon to combine.
4. 4Cut the cucumber and salmon into thin slices, and prepare the nori seaweed sheets by cutting them into desired sizes.
5. 5Lay a nori sheet flat on a sushi mat or a piece of parchment paper, and spread a thin layer of the vinegared rice onto the seaweed, leaving a 1-inch border at the top.
6. 6Arrange a few pieces of the cucumber and salmon horizontally across the middle of the rice, applying gentle pressure to adhere the ingredients to the rice.
7. 7Roll the sushi using the mat or parchment paper, applying gentle pressure to form a compact roll, and slice into individual pieces using a sharp knife.
8. 8Serve the rolls with wasabi paste and pickled ginger, garnished with thinly sliced daikon radish if desired.

Nutrition per serving