Sushi is the type of food that I feel like eating in the middle of the Summer. Nothing more refreshing than some fresh fish and veggie sushi. I was watching Blade Runner, the classic 1982 movie, when I saw a scene where the protagonist is at a futuristic sushi bar. I got a strong urge to make it (not futuristic, but the contemporary kind.)
Prep Time: 1 hour
Cook Time: 20 mins
Makes: 40 slices of sushi roll
250g sushi rice or short-grain rice
400 ml water
4 nori sheets, halved
100g smoked salmon
½ small avocado, thinly sliced
55g cream cheese
soy sauce, to serve
1. Rinse the sushi rice in a sieve under tap until it runs clear. Combine the rice and water in a medium pan. Bring to boil. Reduce heat to low. Cook, covered, for 12-15 minutes. Remove from the heat and leave to stand covered, for 10 minutes.
2. Spread rice over a baking tray and leave to cool completely, about 30 minutes
3. Lay a sheet of cling film over the sushi mat, then lay down a sheet of nori, shiny side down.
4. With damp hands spread about 3 tablespoons of the sushi rice very thinly on it, leaving a strip, about 1 centimeter of nori bare at the end closest to you. Brush the strip with water.
5. Spread a thin layer of avocado, cream cheese and smoked salmon on the nori at the end closest to you..
6. With the help of the bamboo mat, roll it as tightly as possible away from you, the wet nori at the end should bind the roll shut.
7. Repeat with remaining nori sheets, rice and filling. Wrap in cling film. Chill until firm. Don´t place in the fridge as this dries out the rice.
8. With a damp sharp knife, cut into 6-8 slices. Clean the knife after each cut for tidy slices. Serve with soy sauce.