A Scottish take on a Japanese delicacy, sashimi Scottish salmon will provide the perfect sushi canapé. Velvety smooth salmon and zingy rice make this a gourmet treat to be served and devoured.
Makes approximately 10 rolls (each roll cuts into 6 pieces)
For sushi you must be sure that the salmon you are using is sashimi grade. Go to a fishmonger who sells this.
You have to be very careful with the rice. Cook it, allow it to cool, carefully mix in the sushi vinegar with a wooden spatula and do not refrigerate the rice until the rolls have been made. Therefore the rice should be used within an hour and a half of cooking.
600g short grain white rice
125ml rice vinegar
2 tablespoons sake or mirin
½ teaspoon salt
4 tsp black sesame seeds
Approx. 10 Nori seaweed sheets
400g Sashimi grade Scottish Salmon, cut into strips
1 cucumber, cut into strips
1 ripe avocado, peeled and cut into slices
1. Put rice in a large bowl and fill it with cold water and stir with your hand.
2. Drain and repeat this process two or three times until the water is almost clear.
3. Place drained rice and the water in a medium saucepan, cover and bring to a boil.
4. Reduce the heat and simmer on a low heat for 12 minutes or until the water is absorbed.
5. Remove from heat and allow rice to stand, covered for 10 minutes.
6. To make the sushi vinegar: heat gently and stir the vinegar, sugar and salt in a saucepan until the sugar dissolves.
7. Spread rice into a large non metallic flat bottomed dish and using a flat wooden spoon or a plastic spatula slice (do not stir) through the rice to break up the lumps and separate the grains. Gradually pour in the sushi vinegar at the same time.
8. End result will be glossy, slightly sticky but still separate sushi rice. Keep the rice covered with a damp cloth when making sushi.
9. Cover the rolling mat with clingfilm with no air bubbles.
10. Put the nori, rough side up, on the mat.
11. Spread rice evenly over.
12. Flip the sushi over so that smooth side of nori is facing up.
13. Place the salmon strips down the length of the rice towards one of the sides. Place the cucumber on one side and the avocado on the other side of the salmon.
14. Roll up using the mat to help and make it as tight as possible. Cut into 6 pieces.
Serve with wasabi, soy sauce and pickled ginger.