About the Recipe
There was a time when salmon rarely appeared in any sushi bar in Japan. All that changed in the eighties when imports of farmed salmon from Scandinavia took off. Today, salmon is second only to the mighty "maguro" (tuna) in terms of its popularity. You'll need to find a supplier of sushi grade salmon as it needs to be very fresh to be able to eat it in its raw state. As with all the sushi roll recipes on the site, I encourage you to take a look at the video tutorial below if this is your first time to make sushi.
Ingredients
200g cooked sushi rice
1 sheet of nori, halved
4 strips of sushi grade fresh salmon (enough to fit lengthways on the 2 halved sheets of nori)
1 small avocado
2 tsp of toasted white sesame seeds
1 spring onion, for garnishing
1 sushi mat
some cling film
a finger bowl of water
Preparation
unroll your sushi mat and wrap it tightly with the
cling film
chop the spring onion finely
wet your hands & gently spread 1/2 the sushi rice over a 1/2 nori sheet in a thin layer, taking care not to tear the nori
sprinkle 1 tsp of sesame seeds over the rice and then turn the sheet over on the mat (this is why you wrapped the mat in clingfilm)
place 2 strips of salmon lengthways on the nori sheet near the bottom
cut thin slices of avocado and place them beside the salmon
now to roll the sushi:
using your thumbs, roll the lower edge of the sushi mat over to form the sushi roll. use your index fingers to stop the contents falling out if you need to
tuck the bottom of the nori sheet into the rice at the top of the sheet. give the roll a little, light squeeze with your fingers to make sure it is well formed
repeat for your second roll
using a sharp knife, cut the sushi roll into 6 pieces, wetting your knife between cuts to stop the rice from sticking to the blade