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Smoked Salmon and Vegetable Sushi
Smoked Salmon and Vegetable Sushi
Try your hand at making sushi at home. Smoked salmon is great to use while you perfect your technique, without having to splash cash on more expensive sashimi grade salmon.
Ingredients
- 200 g smoked salmon 1 pack
- 300 g sushi rice
- 2 tbsp rice vinegar alternatively, use white wine vinegar
- 1 tsp caster sugar
- ½ medium cucumber
- ½ lemon juiced
- 4 sheets sushi nori
- soy sauce to taste
- wasabi paste to taste
- pickled ginger to taste
Instructions
- In a small saucepan, add the rice and 600ml water. Bring to the boil and cook for 10minutes until the water is absorbed. Stir through the vinegar and sugar, and allow to cool.
- Thinly slice the cucumber.
- Divide the rice between the sheets of nori sea weed and spread evenly, leaving a 1cm gap at the top and bottom. Lay the salmon slices over the rice, and position the cucumber slices across the centre.
- Fold the bottom edge of the nori sheets over the filling then roll it up firmly.Dampen the top border with water to seal. Repeat for all 4 sheets.
- Wrap tightly in cling film and chill until ready to slice.
- Using a very sharp knife, cut each roll into 8 rounds. Serve with wasabi paste, to spread a very small amount on top of each roll, and soy sauce to dip. If preferred, serve with pickled ginger to cleanse the palette.
Notes
It is important to use sushi rice for this dish, as it is sticky enough to bind together. And don’t be afraid to experiment – try avocado, red pepper or radish in place of cucumber. To make salmon nigiri, use slightly moistened hands to shape the rice into oblong balls using 2 tbsp of rice for each. Spread a small amount of wasabi onto each rice ball, and cover with a slice of salmon.
Tried this recipe?Let us know how it was!
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