two sushi rolls salmon & cucumber and avocado & chive recipes

Ingredients

Quantity for 6 person(s)

Japanese sushi rice : 600 g
Water : 66 cl
Caster sugar : 30 g
Rice wine vinegar : 10 cl
Fine salt : 6 pinch(es)
Nori leave(s) : 6 whole

Part one of the recipe

Salmon steak(s) 150g : 2 whole
Shallot(s) : 1 whole
Cucumber(s) : 1 whole
Avocado(s) : 2 whole

Part two of the recipe

Chive(s) : 1 bunch
Wasabi : 15 g

For the garnish(es)

Soy sauce : 25 cl
Wasabi : 15 g
Pickled ginger : 15 g

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Recipe method

For the rice
Wash the sushi rice under cold water. Rinse until the water runs clear. Dissolve the sugar and salt in the rice wine vinegar.
Cook the rice in a rice cooker or in a saucepan with a lid. Once cooked, spread the rice out, season with the rice vinegar, sugar and salt solution and then allow to cool.

For the salmon and cucumber roll
Cut the salmon into thin strips.
Peel the cucumber and then cut into thin strips. Peel and finely slice the shallot.
Lay a sheet of nori seaweed, shiny side down, onto a sushi rolling mat. Cover with a layer of rice, leaving one edge free of rice so that the roll can be 'glued' together at the end.
Lay a strip of salmon, a strip of cucumber and some shallot in the middle of the rice. Using the sushi mat, lift the nori sheet and roll the maki towards the strip without rice. Use the mat to help you tightly roll up the sushi. Allow the completed roll to rest on the sealing side for a little while.

For the avocado and chive roll
Cut the avocados in half, remove the stone and peel. Cut the flesh into slices. Wash the chives and top and tail them.
Lay a sheet of nori seaweed, shiny side down, on to the sushi mat. Cover with a layer of rice, leaving one edge free of rice so that the roll can be 'glued' together at the end.
Lay one or two slices of avocado and a chive at one edge of the sushi roll. Spread a very thin line of wasabi next to the avocado and then, using the sushi mat, lift the nori sheet and roll the maki towards the strip without rice. Make sure that the roll is secure and allow to rest on the sealing edge for a little while.

To serve
Use a very sharp knife to cut the sushi rolls in to individual pieces. Clean the knife after each slice - this will help to avoid tearing the seaweed.
Serve the sushi rolls on a plate with the pickled ginger to one side and small amounts of soy sauce and wasabi for dipping.

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GEORGIA - Comment on: Salmon and cucumber, avocado and chive maki rolls
This class was great fun, rolling the sushi was 'tricky' but it was wonderful to see our efforts on the plate (even if mine were a bit on the sumo side! - we really enjoyed the session - will book another class in the future.

Recipe: Salmon and cucumber, avocado and chive maki rolls

Salmon and cucumber, avocado and chive maki rolls

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