Salmon Sushi

01Method

1. 1

   Rinse the rice repeatedly under cold running water until the water runs clear. Drain in a fine-mesh sieve and leave to dry for a few minutes. Transfer to a saucepan and add water — one-tenth more than the volume of rice.

2. 2

   Cover the pan with a lid, bring to a boil over high heat, then reduce the heat to low and cook, covered, for 20 minutes until the rice has absorbed all the water. Add a splash more water if needed. Tip the cooked rice into a large bowl, stir to separate the grains, and leave to cool.

3. 3

   Combine the rice vinegar, sugar, and salt in a small saucepan, bring to a boil, then immediately remove from the heat. Once cooled, pour the mixture over the rice and fold it in thoroughly.

4. 4

   Find a plastic container with a lid approximately 9 × 22 × 10 cm.

5. 5

   Slice the salmon into pieces about 4 mm thick and lay them in overlapping slices across the entire base of the container. Press the rice firmly on top, put the lid on, and refrigerate for 3 hours.

6. 6

   Turn the sushi out of the container. Using a sharp knife dipped in ice-cold water, slice into pieces and serve with wasabi stirred into soy sauce. Offer a piece of pickled ginger alongside each bite.