Two light and simple Japanese sushi rolls - salmon and cucumber as well as a vegetarian avocado and chive version
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.
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.
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.
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.
«Add lime and chopped garlic to your soy sauce for a zesty dipping sauce»