Cooked Salmon Sushi

Recipe No.: W-27

InternationalJapanese70 minServes 4

Sushi is a traditional Japanese dish of rice seasoned with vinegar, sugar and salt, combined with seafood, vegetables or other ingredients; raw fish is the most common, but some types are cooked, as in this recipe. Hanaya Yohei is believed to have invented nigiri (fish on hand-pressed rice) around 1824 in the Edo period, when it was fast food for the merchant and artisan class.

Origin of the dish: Japan — Salmon sushi in its familiar form is fairly recent and varies widely outside Japan

Ingredients for Cooked Salmon Sushi

• For the sushi rice
• 2 cups(400 g) sushi rice (short-grain)
• 2¼ cupswater
• 4 tbsprice vinegar, 2 tbsp sugar and 1 tsp salt
• For the filling
• 300 gsalmon fillet
• 2 tbspmayonnaise, 1 tsp soy sauce and a little black pepper
• 1cucumber and 1 avocado, cut into long strips
• 5sheets nori (dried seaweed)
• To serve
• Soy sauce (halal-certified), pickled ginger and wasabi

Method

1. Rinse the rice in cold water 4 to 5 times until the water runs clear, and let it drain 20 minutes.
2. Cook the rice with the water: bring to a boil, cover and cook on low heat for 12 minutes, then turn off the heat and rest covered for 10 minutes.
3. Warm the vinegar with the sugar and salt until dissolved, sprinkle over the hot rice and fold with cutting strokes (without mashing), then cool to room temperature.
4. Bake the salmon at 200°C for 12 to 14 minutes until fully cooked, then flake and mix with the mayonnaise, soy and pepper.
5. Place a nori sheet on a sushi mat (or parchment) and, with hands dipped in vinegared water, spread a thin layer of rice leaving 2 cm at the top edge.
6. Lay a line of salmon, cucumber and avocado across the middle, roll up tightly with the mat and moisten the top edge with water to seal.
7. Cut each roll into 6 pieces with a sharp, wet knife and serve with the soy sauce, pickled ginger and wasabi.

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