Smoked Salmon with Pickled Moo

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Nori sheets		2
Sushi rice		for 2 people
Sushi vinegar		7 tbsp
Smoked salmon slices		4
Pickled mooli (takuan)		as required
Basil leaves		as required
Sauce:
Mayonnaise		2 parts
Soy sauce		1 part
Wasabi paste		1 part

Method

Prep

25min

Cook

5min

This is the smoked salmon I bought in Tesco.

Put the mayonnaise, soy sauce and wasabi in a bowl and mix well.

Don't make it too runny, it should be like this.

Here are the filling ingredients. Slice the nori into half.

Your left hand should be dry. Prepare lots of vinegar water in a bowl for the right hand, to prevent the rice sticking.

Put the half nori sheet in your left hand and some sushi rice in your right hand, slightly less then 2 ping pong balls size. See below how to make sushi rice.

Place the rice on the left side and make an upside down triangle.

Put the basil leaf, salmon and pickled mooli on top. Drizzle over 1 tsp of the sauce from Step 3.

Put the ingredients near the top so you can see all the colours when it's folded. The sauce can be added lower down.

Start folding:lift the bottom left corner and roll over the ingredients towards the top right corner of the rice.

Press firmly. Pick up the bottom right corner of the nori sheet and roll across to the left and downwards, pressing firmly.

The sauce is in already, so it's ready to eat. Bon appetit!

Tips & Note

●I made the sushi rice - transfer cooked rice while it's hot to a flat plate and add the sushi vinegar, mix with a wooden spoon as if you're slicing it. Don't break the rice or it will end up very sticky.
●You normally dip sushi rolls into soy sauce before you eat them but that can drip, so I made the sauce to go in it using mayonnaise to make it less messy

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