Sushi salmon rolls


  • 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets

  • 400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled

  • wasabi paste

  • 450g/1lb top quality, very fresh salmon fillet

  • 1 cucumber, thinly sliced into strips

  • 1 bunch spring onions, finely chopped

  • soy sauce

Preparation method

  1. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)

  2. 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.)

  3. Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!

  4. Place a thin slice of salmon onto the rice.

  5. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.

  6. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.

  7. Serve with bowls of soy sauce and extra wasabi.

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