Sushi Recipes - Cucumber, Crab and Salmon Suishi Rolls

Ingredients

• 1 small cucumber, peeled

• 3 sheets nori, toasted and halved Small bowl tezu

• 450 g (3 cups) cooked Sushi Rice

• 2 tablespoons wasabi paste

• 2 tablespoons white sesame seeds, toasted

• 250 g (8 oz) salmon fillet, skinned and cut into thin strips

• 250 g (8 oz) cooked crab meat or crab sticks

• 90 ml (lh cup) soy sauce

• 3/4 cup Pickled Ginger

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Method:

1. To make the cucumber rolls, halve, then quarter the cucumber lengthwise into thin, long strips.

2. Place the bamboo mat on a work surface, facing you with the strips horizontal. Place a half sheet of the nori on the mat, shiny side down, with the edge of the nori 2 em (3/4 in) away from the edge of the mat closer to you.

3. To make the rolls, moisten your hands with the tezu to prevent the rice from sticking. Spread about 75 g (1/2 cup) of the Sushi Rice onto the nori with your fin­gers, leaving a 2 cm (3/4 in) space at the top of the norisheet.

4. Dab some of the wasabi paste down the middle of the rice and place 2 to 3 pieces of the cucumber on the wasabi. Sprinkle 1 teaspoon of the sesame seeds on the rice.

5. To roll, hold the edge of the mat nearest to you with one hand, press fingers of the other hand over the cucumber to hold it in place and roll the mat over the rice, away from you. Lift up the top of the mat and turn the roll over a little so that the empty nori strip seals the sushi roll.

6. Unroll the bamboo mat and remove the sushi roll  Using a moist, very sharp knife, cut the roll into 6 to 8 uniform pieces. Repeat using the salmon and crab meat. Serve with the soy sauce and Pickled Ginger.