Soft poached salmon combined with crunchy bell pepper and creamy mayonnaise.
You will need (for one person):
— 3.5–4 oz/100—110 g prepared sushi rice
— 1 oz/30 g cut poached salmon
— 0.5 oz/10 g bell pepper
— 1.5 tsp mayonnaise
— 2/3 nori sheet
Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.
Cut the bell pepper in half and remove the seeds. Then slice each half into thin strips.
Place the nori on the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch on top uncovered. Wash your hands in the bowl.
Spread the mayonnaise in the center of the rice layer with a teaspoon.
Place 2-3 strips of bell pepper over the mayonnaise. Make sure there are no gaps between the strips — you need to have an equal amount of filling over the whole length of the roll.
Add the poached salmon, crumbling it with your fingers.
Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.
Roll to the edge of the rice layer and squeeze to form a tube shape.
Moisten the uncovered nori edge with water to make it sticky. Or you can press 4-5 rice grains onto it instead.
Wrap the tube with the mat again and roll it on the table to seal the roll and make it compact.
Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.
Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.
Futomaki with poached salmon is ready to serve.
Serve with soy sauce, wasabi and pickled ginger.