A nutritious roll with the fresh taste of cucumber and raw fish.
You will need (for one person):
— 3.5–4 oz/100—110 g prepared sushi rice
— 1–1.5 oz/30—40 g raw salmon
— 3 tsp. cream cheese
— 0.5–1 oz/20—30 g cucumber
— 2/3 nori sheet
Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.
Slice the salmon fillet about 1/4″ thick. Cut slantwise against the grain of the fish.
Then cut into thin strips against the grain again.
Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut 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 uncovered. Wash your hands in the bowl.
Spread the cream cheese in the center of the rice layer with a teaspoon.
Place 2-3 strips of salmon over the cheese. Make sure there are no gaps between the salmon strips – you need to have an equal amount of filling over the whole length of the roll.
Place some strips of cucumber over the salmon.
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.
Serve with soy sauce, wasabi and pickled ginger.