A traditional Japanese hand roll filled with salmon, shallot and bean sprouts.
Mix the rice vineagar with two teaspoons of sugar and a dash of salt. Stir thoroughly and set aside
Put the rice in a colander and wash thoroughly under cold running water. Leave to drain for 30 minutes. Place in a saucepan with the water and bring to the boil, while stirring, then reduce to a low simmer. Cover and cook without stirring for 10 minutes. Remove from the heat and set aside for a further 10 minutes. Transfer to a non-metal bowl and add the rice vinegar seasoning. Mix the seasoning through the rice with a wooden spoon, for about two minutes. Set the rice aside and allow to cool to room temperature.
Cut the salmon into thin strips. Peel and finely slice the shallot.
Cut the nori sheet into 4 squares. Place a sheet in your hand and place a small ball of vinegared rice in the centre of the nori. Add a slice of salmon, 2 slices of shallot and a few bean sprouts. Add a dash of wasabi. Roll into a cone shape. Repeat to create the remaining portions.
«To improve the presentation of the hand roll make sure that the ingredients are not completely contained in the roll. Have the bean sprouts and the shallot exposed at the open end of the cone.»