Woman's Day
Ingredients
Method
1.Wash the rice under cold running water until the water runs clear. Place in a small saucepan and add the water and sake. Cover and bring to the boil on high. Reduce heat to low and simmer, covered, for 10 minutes, until all the liquid is absorbed. Remove from heat and set aside, covered, for 15 minutes.
2.Combine mirin, sugar and salt then, using a spatula, mix through the rice. Spread the cooked rice over a large, shallow, non-metallic dish. Allow to cool.
3.Line an l8 x 28cm slice pan with plastic wrap. Cut the salmon into 4mm slices. Arrange in prepared pan so that the slices overlap slightly. Top with the nori then the sushi rice, spreading to cover. Fold over the plastic wrap to enclose.
4.Cut a piece of cardboard to size and place over rice. Weigh down with cans. Chill for 3 hours.
5.Invert can and remove sushi. Slice into squares and serve with a small dollop of wasabi and soy sauce for dipping.
Rinse your fingers and utensils in a bowl of water mixed with vinegar to stop the rice sticking.
Note
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