Salmon and cucumber sushi
Enjoy delicious Salmon and cucumber sushi with crispy seaweed sheets and fresh flavors. Perfectly paired with soy sauce and pickled ginger. Quick and healthy, make it today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
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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