SALMON & CUCUMBER SUSHI ROLLS

Salmon & cucumber sushi rolls image

Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi

Provided by Good Food team

Time 40m

Yield Makes 12

Number Of Ingredients 11

Ingredients

2 nori sheets
100g skinless salmon fillet (use really fresh), thinly sliced lengthways
¼ cucumber , deseeded, thinly sliced lengthways
squeeze wasabi , plus extra to serve
pickled sushi ginger , to serve
light soy sauce , to serve
salmon roe , to serve (optional)
100g sushi rice
2 tsp saké or mirin (optional)
1 tbsp caster sugar (omit if using mirin)
25ml rice vinegar

Steps:

First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

Nutrition Facts : Calories 59 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium