SERVES 4 D C
scant 1¼ cups sushi rice
2 tbsp rice vinegar
1 tsp superfine sugar
½ tsp salt
4 sheets nori (seaweed), for rolling
1¾ oz/50 g smoked salmon
1½-inch/4-cm piece cucumber, peeled, seeded, and cut into matchsticks
1½ oz/40 g cooked peeled shrimp
1 small avocado, pitted, peeled, thinly sliced, and tossed in lemon juice
pink pickled ginger
1. Place the rice in a saucepan and cover with cold water. Bring to a boil, then reduce the heat, cover, and simmer for 15–20 minutes, or until the rice is tender and the water has been absorbed. Drain if necessary and transfer to a bowl. Mix the vinegar, sugar, and salt together, then, using a spatula, stir well into the rice. Cover with a damp cloth and let cool.
2. To make the rolls, lay a clean bamboo mat over a cutting board. Lay a sheet of nori, shiny side-down, on the mat. Spread a quarter of the rice mixture over the nori, using wet fingers to press it down evenly, leaving a ½-inch/1-cm margin at the top and bottom.
3. For smoked salmon and cucumber rolls, lay the salmon over the rice and arrange the cucumber in a line across the center. For the shrimp rolls, lay the shrimp and avocado in a line across the center.
4. Carefully hold the nearest edge of the mat, then, using the mat as a guide, roll up the nori tightly to make a neat tube of rice enclosing the filling. Seal the uncovered edge with a little water, then roll the sushi off the mat. Repeat to make 3 more rolls —you need 2 salmon and cucumber and 2 shrimp and avocado in total.
5. Using a wet knife, cut each roll into 8 pieces and stand upright on a platter. Wipe and rinse the knife between cuts to prevent the rice from sticking. Serve the rolls with wasabi, tamari, and pickled ginger.