A recipe from the Good Food collection.
1 cup (220 g/7 oz) short-grain white rice
2 cups (500 ml/16 fl oz) water
1 tablespoon caster sugar
1 teaspoon salt
2 tablespoons rice vinegar
125 g (4 oz) smoked salmon, trout or fresh sashimi tuna
1 small Lebanese cucumber, peeled
½ small avocado, optional
4 sheets nori
wasabi, to taste
3 tablespoons pickled ginger or vegetables
shoshoyu, for dipping
1. Wash the rice in cold water until the water runs clear and then drain thoroughly. Place the rice and water in a medium pan. Bring to the boil, reduce heat and simmer, uncovered, for 4–5 minutes or until all the water is absorbed. Cover and reduce the heat to very low and cook for another 4–5 minutes. Remove the pan from the heat and cool, covered, for 10 minutes.
2. Add the combined caster sugar, salt and rice vinegar to the rice, tossing with a wooden spoon until well combined. Set aside.
3. Cut the salmon into thin strips. Cut the cucumber and avocado into matchsticks about 5 cm (2 inches) long. Place a sheet of nori on a sushi mat or a piece of greaseproof paper, on a flat surface with the longest sides at the top and bottom. Spread a quarter of the rice over about half of the nori, leaving a 2 cm (¾ inch) border around the remaining 3 sides. Spread a very small amount of wasabi down the centre of the rice. Arrange a quarter of the pieces of fish, cucumber, avocado and ginger or vegetables along the top of the wasabi.
4. Using the mat or paper as a guide, roll the nori up firmly from the bottom, enclosing the rice around the ingredients. Press the nori edges together to seal the roll. Using a very sharp or electric knife, cut the roll into 2.5 cm (1 inch) rounds. Repeat with remaining ingredients. Serve with shoshoyu and extra wasabi for dipping.