INGREDIENTS

INSTRUCTIONS

Spread out a length of clingfilm to 30 x 30 cm. Arrange the slices of
smoked salmon on to the clingfilm in a single layer so that they form a
neat rectangle, approximately 15 x 25 cm. Spread the washabi mustard over
the salmon, and then refrigerate while you prepare the rice.
Put he rice in a saucepan and cover with salted water (approx 250ml). Add
the rice vinegar. Bring to a boil and continue to boil over a medium heat
until the rice has absorbed all the liquid. Then take the pan off the heat
and leave to cool. If the rice absorbs all the water but remains uncooked,
add a little more water - approx 50ml - but ensure you do not saturate the
rice, or it will not stick together. Allow the rice to rest in the saucepan
for 10 minutes minimum.
Cover the smoked salmon with the sheet of nori seaweed. Brush with shoyu
sauce to soften the seaweed. Once the rice is cooled, spoon a layer over
half the seaweed, along one of the long edges. Then roll the layers up
together starting at the long edge with the rice spread along it. Make sure
you roll tightly. Keep the roll in the clingfilm to help maintain its
shape, then chill in the refrigerator for a minimum of 1 hour.
Once chilled, slice the roll into 8 mini rolls, each one roughly 3cm long.
Place two rolls on each plate, turning the rolls so that they stand with
the filling facing upwards. Top each one with 1/2 tsp salmon keta or caviar
and a trimmed sprig of mizunp or chervil to serve. You can place small
dishes with shoyu sauce, wasabi mustard and pickled mooli on the plate for
dipping.
This recipe makes approximately 6 little sushi rolls, so if you need more
simply multiply the ingredients.
Converted by MC_Buster.
Per serving: 586 Calories (kcal); 21g Total Fat; (33% calories from fat);
93g Protein; 1g Carbohydrate; 144mg Cholesterol; 3203mg Sodium Food
Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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