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30 mins to 1 hour
no cooking required
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Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.)
Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!
Place a thin slice of salmon onto the rice.
Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.
Serve with bowls of soy sauce and extra wasabi.
Is going gluten-free good for you?
A Taste of My Life
6. Griff Rhys Jones
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