150 g very fresh salmon fish fillet
Japanese soy sauce for dipping
Extra wasabi for sauce
Wash the short-grain rice in a siever
under cold running water. Drain thoroughly. Boil the rice in a pan with
the water. Reduce the heat and simmer for 4-5 minutes or until all the
water has absorbed by the rice. Reduce the heat to very low, cover and
cook for another 4-5 minutes. Remove the pan from the heat for another
10 minutes with the cover. Use a bowl to mix the vinegar, sugar and
salt. Pour the mixture into the rice and toss well with a wooden spoon.
Avoid using a metal spoon. Cut the salmon into thin strips. Cut the
avocado and cucumber into matchsticks of 5 cm in length. Using a sushi
mat, place a sheet of nori flat and on the mat, keeping the longest side
at the top and bottom. Flatten q quarter of the rice over half of the
nori sheet along one long side, leaving about 2 cm space around all
sides. Spread a very small amount of wasabi at the center of the rice.
Arrange a quarter of the fish pieces, avocado, cucumber and ginger along
the top of the wasabi stripe. Using the sushi mat as a guide, roll the
nori up firmly from the bottom, with the rice covering the ingredients
in the center. Press the nori edges together to seal the roll. Use a
very sharp knife, cut the roll into 2.5 cm rounds. Remeat the process
for the remaining ingredients. Serve the sushi on small plates with the
soy sauce and extra wasabi to make a dipping sauce.