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Salmon & cucumber sushi rolls

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

  • Prep: 20 mins
    Cook: 20 mins
    Plus draining and cooling
  • Makes 12
  • More effort
  • Makes 12
  • More effort
  • Calories 59
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 3
  • Protein 3
  • Fat 1
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 59
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 3
  • Protein 3
  • Fat 1
  • Fibre 0
  • Salt 0.2

Ingredients

  • 2 nori sheets
  • 100g skinless salmon fillets (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

Tip

More fillings
Vegetarian- Avocado slices, cooked asparagus spears, tofu strips, omelette strips, steamed green beans or pepper slices. Seafood- Cooked crabmeat and prawns, raw or canned tuna, smoked mackerel, smoked eel or salmon roe. Beef and chicken- Thinly sliced rare roast beef, teriyaki chicken or crumbed and deep-fried chicken pieces.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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