Salmon california rolls
Rice, white, dry
1 cup(s), (sushi), 200g
¼ cup(s), (rice vinegar), 60ml
Dried nori seeweed
3 sheet(s), (toasted)
1½ tbs, toasted
1 medium, cut into batons
50 g, shredded
200 g, (sushi grade) cut into long 1cm thick batons
10 g, (2 tsp)
90 g, (1/3 cup)
Reduced salt soy sauce
Table salt, non-iodised
- Wash the rice several times with cold water until the water is almost clear. Place rice and 1½ cups (375ml) water in a saucepan. Bring to the boil over high heat. Cover and reduce heat. Simmer for 15 minutes or until water has been absorbed. Remove from heat and stand, covered, for 15 minutes to finish cooking.
- Meanwhile, put the sugar, salt and half the vinegar in a small bowl and stir to combine.
- Spread out the rice in a large, shallow dish. Drizzle over the vinegar mixture and use a spatula to combine.
- Place the remaining vinegar in a small bowl with ¼ cup (60ml) water and stir to combine.
- Place 1 nori sheet on a bamboo sushi mat. Dip your hands in the vinegar mixture then spread one-third of the rice over the nori sheet. Sprinkle with one-third of the sesame seeds. Turn the sheet rice-side down. Place one-third of the cucumber, snow peas and salmon along the rice, 5cm from the edge closest to you. Spread a little of the wasabi over the salmon.
- Pick up the mat and hold the filling in place while rolling to enclose. Repeat with remaining nori sheets, rice, sesame seeds and filling to make another 2 rolls. Cut rolls into 4 pieces. Serve with pickled ginger, wasabi and soy sauce.