My Wife Makes … Salmon Sushi!

My wife makes……Sushi from scratch!
(Filling for this roll: smoked salmon, sun dried tomato, rocket, cucumber, spinach and avocado)

I have tried many sushi rice recipes, but this is by far the best one! Multi-textured and packs a flavourful punch. The cucumbers add a nice crunch to the softness of the salmon. Give it a try!

Sushi Rice:

1 Cup Sushi Grade Rice
1 1/3 cups water (for cooking)

– Rinse Rice off about 3 or 4 times, then place in a sieve and let it drain over a bowl for 45 minutes. This step is important!
– Whilst waiting for the rice to drain, prepare sushi seasoning.

– After 45 minutes, add rice and cooking water to a heavy based small pot and bring to the boil.
– The second it boils, cover it and reduce to a simmer. Let cook for 15 minutes exactly. (don’t open the pot….ever!)
– Once 15 minutes is up, turn the stove off and leave the pot covered for 10 minutes.

– Transfer rice to a bowl and pour sushi seasoning in as well. Using a bamboo paddle and a cutting motion, cut the vinegar into the rice whilst turning the bowl around. You need to fan the rice at the same time whilst cutting the vinegar in.

(I use a small table fan for this, but feel free to ask someone to help you with this by hand)

– Once cooled, the rice should be sticky and have absorbed all the sushi seasoning. It is now ready to use! Fill your sushi rolls with whatever the hell you like!

Sushi Seasoning:

2 Tablespoons Rice Vinegar
1 Tablespoon Mirin
1 teaspoon fine salt
1 1/2 Tablespoons caster sugar

– Combine everything in a small pot and heat very gently till sugar and salt have dissolved.
– Let cool.

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