A colorful roll with poached salmon and tobiko, wrapped in thin cucumber slices.
You will need (for one person):
— 4–4.5 oz/120—130 g prepared sushi rice
— 1 oz/30 g poached salmon
— 1 oz/30 g cucumber
— 1.5 tsp mayonnaise
— 1/2 tsp red tobiko (flying fish roe)
— 1/2 nori sheet
Take a cutting board, a sharp knife, vegetable peeler, a bamboo mat covered with plastic wrap and a bowl of clean water.
Cut the cucumber lengthwise, cutting off the top part.
Then slice the cucumber into thin wide slices with a vegetable peeler.
Place the nori on top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch at the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.
Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.
Flip the mat over and unfold it.
Spread the mayonnaise in the center of the nori with a teaspoon.
Place the poached salmon over mayonnaise, crumbling it with your fingers. Keep in mind that you need to have an equal amount of filling over the whole length of the roll.
Spread some tobiko next to the salmon.
Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the salmon with your fingers to make it stay in the center.
Finish rolling and squeeze the roll to form a tube shape.
Unwrap the mat and lay the cucumber slices on the mat close to each other. Dry the cucumber with a napkin or kitchen towel.
Wrap the roll in the mat and squeeze it again, making the cucumber stick to the rice.
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.
Uramaki wrapped in cucumber is ready to serve.
Serve with soy sauce, wasabi and pickled ginger