Easy Salmon Sushi

Prep Time	10 minutes
Cooking Time	45 minutes
Wiltshire Products	Crafted for Foodies - Tokyo Table Sushi Make & Serve Set
Serves	4 sushi rolls

Ingredients

2 cups sushi rice
2 cups water
⅓ cup sushi seasoning (Mizkan brand)
300g sashimi-grade salmon
Kewpie mayonnaise
Yuzu sesame seeds, or toasted sesame seeds
1 packet nori sheets

At-home sushi just got easier. With tender salmon, creamy Kewpie mayonnaise and sesame seeds, these easy salmon sushi rolls are simple to make and perfect for sharing. Use your Wiltshire Tokyo Table Sushi Make & Serve Set to prepare, roll and serve your sushi in style.

Step 1

Place the rice into a sieve and run under cold water until the water runs clear. Place the rice into a medium-sized saucepan and add the water. Bring the water to a simmer and turn down the heat. Cook for 10 minutes with the lid resting on top. Turn the heat off and keep the lid closed for a further 15 minutes.

Step 2

Whilst the rice is cooking, prepare the salmon by slicing it into thin strips. Place aside, wrapped, in the fridge until the rice has fully cooled.

Step 3

Once the rice has cooled, remove the lid. Using the wooden spatula from the Wiltshire Tokyo Table Sushi Make & Serve Set, spread the rice from side to side in the pot. Pour in the sushi seasoning and continue to aerate the rice by moving it from side to side. This step is best done once the rice has fully cooled to room temperature.

Step 4

Place the rice into a bowl and start to roll your sushi. Fill a small bowl with water for dipping your hands into.

Step 5

Place the bamboo rolling mat onto the bench, then take one sheet of nori and place it onto the rolling mat, shiny side down. Dip your hands into the water, then take some of the cooled rice and spread it onto the nori until completely covered, keeping a 2.5cm strip along the top edge free from rice.

Step 6

Place a strip of salmon onto the rice, squeeze over some Kewpie mayonnaise and top with sesame seeds. Start to roll the sushi up and over until you have a roll. Dip your hands into the water again and brush some water against the nori sheet to seal the sushi together.

Step 7

Wrap the bamboo roller around the sushi roll and roll and squeeze softly at the same time. This will give you a nice, tight sushi roll.

Step 8

Once the bamboo mat is unrolled, cut the sushi roll into 8 slices and place onto the bamboo sushi serving board. Fill the stainless steel bowls with soy sauce or condiments of your choice and enjoy.

Step 9

Continue to roll the remaining sushi rolls until you have run out of rice and filling.

Tips and Tricks for Getting the Best Results

Find an Asian grocer, or even better, a Japanese grocery store and look for Mizkan brand sushi rice seasoning. For the best result, look for good-quality Japanese rice.
When placing the rice onto the nori sheets, keep a bowl of water beside you to keep your hands wet. This helps prevent the rice from sticking to your hands when pressing it out.
Do not put the rice in the fridge to speed up the cooling process.
Place the nori sheet shiny side down. You will notice one side is shiny and the other is rougher.
Wet your knife before cutting the sushi rolls and wash or wipe down the knife between each cut.
Wash everything before use, preferably the day before, so the sushi rolling mat has time to fully dry before using it.

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