Salmon & cucumber sushi rolls

• nori↗2

  sheets

• skinless salmon fillet↗100g g

  (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)

• sushi rice↗100g g
• saké↗2 tsp tsp

  or mirin (optional)

• caster sugar↗1 tbsp tbsp

  (omit if using mirin)

• rice vinegar↗25ml ml

Step-by-step instructions

1. 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. 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. 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. 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. 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.