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125g
(4oz) sushi rice
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300ml
(½ pint) water
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1½
tablespoons rice wine vinegar
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1
tbsp castor sugar
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1
tsp. salt
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½
cucumber, seeded
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250g
(8oz) Cold-Smoked Trout
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2
sheets nori seaweed
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wasabi
(Japanese horseradish) paste or powder
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pickled ginger and soy sauce, to serve |
Wash & drain rice under cold water, bring to the boil in a small pan with the water. Lower the heat, cover and simmer gently for 15 minutes until all the water is absorbed. Stir in the vinegar, sugar and salt and cool completely. Cut the cucumber into long thin sticks about 1 cm (½”) thick and separate smoked trout slices.
Place a sheet of nori either on a bamboo sushi mat or onto the work top and cover with a layer of smoked trout strips. On top of this put half the cooled rice and place half the cucumber strips along the edge closest to you. Spread over a little wasabi.
Carefully & tightly roll up to form a log and cut into slices on the diagonal about 1 cm (½”) thick. Repeat with the remaining ingredients to make 18-20 sushi. Serve with pickled ginger & soy sauce and extra wasabi to taste.
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Email Dave |
