About this recipe:Cooked rice, smoked salmon, spring onions and cream cheese are rolled together in a piece of nori, sliced and served as sushi. Feel free to play around with the fillings of your choice, add avocado, cucumber or whatever you fancy.
Makes: 12 pieces
2 sheets nori (dry seaweed)
195g uncooked medium grain white rice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons caster sugar
1 pinch salt
85g cream cheese, cold, cut into thin strips, divided
2 teaspoons crushed garlic, divided
75g cashews, crushed, divided
2 spring onions, finely chopped, divided
50g smoked salmon, cut into strips, divided
1 tablespoon soy sauce
1 teaspoon wasabi paste
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Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 300ml water into a large saucepan with a lid, bring to the boil, reduce the heat to low and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
Mix the rice vinegar, sugar and salt into the rice with a wooden spoon and spread the rice out onto a metal sheet tin to cool.
Preheat an oven to 180 C / Gas 4.
Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a cling film wrapped bamboo mat, so the longer side is left-to-right. (The cling film is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1.25cm margin on the edge nearest you and 2.5cm on the farthest-away side. The layer should be roughly 1.25cm deep and as flat as possible.
Lay half the slices of cream cheese in a horizontal line in the centre of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.
Cut each roll into 6 slices using a very sharp, wet knife. Have a damp tea towel handy to wipe off any residue and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.
If your local supermarket doesn't stock nori, rice vinegar or wasabi paste, you can purchase them in Chinese/Oriental speciality stores.