Japanese maki rolls with a salmon, goat's cheese and sun blushed tomato filling served with baby spinach, soy sauce and pickled ginger.
Wash the rice under cold running water until the water runs clear. Allow to drain and then transfer to a rice cooker. Add 660ml water and leave to cook. Once cooked, spread the sushi rice into a baking dish or tray.
Mix together the rice wine vinegar, sugar and salt. Sprinkle the mixture over the sushi rice and then leave to cool to room temperature.
For the maki rolls: remove any bones from the salmon fillets and then cut each fillet into 6 strips approximately 12cm long and 1.5cm wide. Cut the sun blushed tomatoes into strips.
Chop the chives into small pieces and then mix into the goat's cheese. Season with salt, piment d'Espelette and a drizzle of olive oil. Place the goat's cheese mixture into a piping bag.
Place a nori leaf onto a sushi mat and then add a layer of rice. Add a little wasabi to one edge and then pipe the goat's cheese alongside. Add a few strips of sunblushed tomatoes and then zest a little lime on top. Finish by adding a strip of salmon and then use the sushi mat to roll one long maki. Use a sharp knife to cut the roll into individual maki pieces.
To serve: plate the baby spinach leaves and sprinkle with soy sauce. Add a little olive oil and some picked ginger. Place the maki rolls on top to serve.
«This recipe can also be made using fresh sea bream or tuna. Ensure that you keep your knife clean when cutting the maki rolls, this will prevent the nori sheet from tearing.»