| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Sushi rice |
| 2 |
tb |
Japanese soy sauce |
| 1 |
tb |
Sugar |
| 1 |
|
6" pickled radish |
|
|
Pickled ginger |
| 6 |
oz |
Raw fresh salmon |
| 1 |
ts |
Wasabi paste |
| 6 |
|
Sheets nori seaweed |
INSTRUCTIONS
Cut the pickled radish into a thin strip. Slice the salmon in to a slightly
thicker strip and place with the soy sauce and sugar. Drain and smear with
a little wasabi paste.
Place the nori leaves on to a bamboo mat or a clean linen napkin. Divide
the rice on to the nori leaves. Place a strip of salmon and radish in the
centre and roll.
Slice and serve with a little pickled ginger.
See separate recipe for pancakes.
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