Australian Women's Weekly
Ingredients
Sushi vinegar
Method
1.Place rice in a bowl, fill with cold water, stir with one hand; drain. Repeat process three times until water is almost clear; drain. Place rice and measured water in a medium saucepan, cover tightly; bring to boil. Simmer, covered tightly, on low heat for about 12 minutes or until water is absorbed. Remove from heat; stand, covered, 10 minutes.
2.To make sushi vinegar, combine ingredients in a small bowl; stir until sugar is dissolved.
3.Place rice in a large, flat wooden spoon or plastic spatula, gradually add the sushi vinegar. Fan the rice for a few minutes, turning now and again from the outside to the centre of the bowl, until rice is almost cool. (This may be done by hand or with an electric fan set on low). Cover rice with damp cloth.
4.Place some water and a little rice vinegar in a small bowl. Place one sheet of seaweed, shiny side down, lengthways across the bamboo mat, about 2cm from edge of mat closest to you. Dip fingers into bowl of water to stop the rice from sticking. Place a quarter of the rice across centre of seaweed uncovered. Make a long indentation across the rice about 2cm from the edge closest to you. Using your thumb, spread a quarter of wasabi in the indentation.
5.Place 1/4 of the cucumber and salmon over wasabi. Pick up the edge of the mat with index fingers; roll mat forward, pressing firmly as you roll.
6.Roll can be left round,or exert gentle pressure on top and sides of mat to make a square. Repeat to make 4 rolls. Place rolls on board, with join underneath. Wipe a sharp knife with a damp cloth, cut rolls in half, then cut each half into 3 pieces, wiping knife between cuts.
7.Serve with soy sauce and picked ginger.
As rice texture is a matter of personal taste, the amount of water can be varied. For a softer texture, add slightly more water; for a firmer texture, use slightly less.
Note
