Thin Sushi Salmon Rolls with Pickled Cucumber

Thin Sushi Salmon Rolls - A First Attempt!

At the start of the year Rachel and I decided to write a list of a few of the things we wanted to accomplish or experience during the 12 coming months. This ended up growing into a 32 point bucket list containing such exotic activities as 'visiting South America', quite simple things like 'cooking a Beef Wellington', rather obscure aims 'speaking Spanish around the flat on Thursdays' and the incredibly brave 'going on a jog together'...

No.23 on the list was to 'make Robin like sushi'. There aren't many foods i don't like, bar perhaps some offal and horseradish sauce and dont get me wrong i don't hate sushi, but raw fish was nowhere near the top of my favourite meal list. I'd never go out of my way or spend my hard earned money to enjoy some.

 

So since January we have been thinking of where to go to try some great sushi but had not got around to it yet. Then an opportunity arose to attend a sushi making evening class and we decided this was perfect, we could learn the basics and then take control of the ingredients tailoring sushi at home to my tastes.

The night was great, interesting and fun in equal measures, and i enjoyed lots and lots of sushi as well as some delicious sides to compliment the obligatory soy dipping dish. In the end I may have sickened myself of the taste slightly, but once the sushi overload is long forgotten I'm pretty sure I'm going to crave a plate of neatly rolled rice and raw fish and may even make a special trip to get some on pay day!

The below shows how to make the sushi rice, assemble simple sushi rolls and prepare a delicious side of pickled cucumber:

Make the Pickled Cucumber Side Dish-

Ingredients -

A whole cucumber, sliced as thinly as you can

2 Tsp of Salt

4 Tbsp White Vinegar

1 Tbsp Sugar

• Combine the salt and cucumber slices in a small bowl and leave to stand for approx 5 mins  
  
• Mix sugar and vinegar in a bowl and set aside
• Rinse the cucumber in cold water to remove the salt
• Add the cucumber to the sugar and vinegar mixture and chill for up to a few hours or overnight.

Prepare the Sushi Rice - 

Ingredients -  

 

375g Sushi Rice

375ml Water

2 Tbsp Mirin

2 Tbsp Rice Vinegar

1 Tbsp Sugar

1/2 Tsp Salt

• Rinse the rice then add a little water and allow to stand for 15 minutes
• Add the rice, water and mirin to a medium saucepan, bring to the boil for a minute or two and then turn the heat down and cover for approx 20 minutes, until cooked through and soaked up all the water
• Allow to stand, covered, for 10 minutes then transfer to a non metallic bowl to cool
• When ready to make your sushi add the vinegar, sugar and salt to a saucepan and heat gently, stir until the sugar has dissolved
• Pour the mixture over the rice and stir
• Sushi rice is best used when it is lukewarm, it loses its stickiness when it is cold.

The above will make enough rice for 40 - 50 pieces of sushi.

Leftover rice can be used to make some quick Nigiri Sushi - Simply roll a small amount into a ball and top with your choice of fish, you can tie it together with a thin strip of Nori (toasted seaweed)

Assemble the Sushi -

Ingredients - 

Approx half of the cooked rice above to make 24 pieces

1 Portion of Tezu Vinegar Water

- 250ml Water, 2 Tbsp Rice Vinegar, Tsp Salt, mixed together.

2 Sheets of Nori (7x8 inches)

Wasabi Paste, quantity to taste

Approx 150g of best quality Salmon Fillet, cut into long strips

Sushi rolling mat

Avocado and Yellow Pepper, a few thin slices of each

• Cut the Nori sheets in half so you have 4 measuring 4 x 7 inches
• Cover the rolling mat with a piece of cling film so that both sides are covered, fold over at the sides so that it's nice and secure
• Place a Nori sheet on the mat shiny side down, about an inch from the edge of the mat closest to you and with even space at either side
• Wet your hands in the bowl of Tezu to avoid the rice from sticking
• Place a handful of the sushi rice onto the nori sheet and spread evenly across the whole sheet leaving 3/4 inch strip along the top edge rice free
• Take a small amount of wasabi paste on a finger tip and spread across the middle of the rice
• Place a salmon strip, a piece of avocado and a piece of pepper together in the centre of the rice and repeat again so that your ingredients are spread across the rice
• Place your finger tips over the ingredients and then use your thumbs to lift the edge of the rolling mat nearest to you over the filling, forming it into a roll
• Lift the top of the rolling mat and turn the roll a little to overlap the edges of the nori and seal the roll, the edges will seal themselves
• Roll the entire thing again to make sure it is even and tight and will remain sealed, this will take a little practice but they still taste great even if they don't look that neat at first!
• Remove from the rolling mat and place in the fridge for approx 30 minutes to chill, then using a very sharp knife cut in half and then each half into 3, repeat with the remaining ingredients.

Serve with soy sauce to dip and pickled cucumbers on the side.