Salmon and cucumber sushi
Homemade salmon and cucumber sushi are a delicious way to celebrate fresh seafood over the summer. Kept chilled, they also make a delicious quick lunchbox filler too.
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Cooking tools:
- Bamboo sushi mat
- Saucepan
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
- Plastic spatula
- Damp kitchen towel
- Chef's knife
- Cutting board
- Plate
Ingredients
- Sushi vinegar
- 1/4 cup (60ml) rice vinegar
- 1 teaspoon sea salt flakes or 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon mirin (sweet rice wine)
- 1 1/2 cup (300g) koshihikari rice (sushi rice)
- 1 3/4 cup (430ml) water
- 4 sheets toasted seaweed (yaki-nori)
- 1 teaspoon wasabi paste
- 1/2 lebanese cucumber, seeded, sliced
- 150 grams piece sashimi grade salmon fillet, cut into 1cm-thick strips
- soy sauce and pink pickled ginger, to serve
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