2 sheets dried seaweed (Nori seaweed)
Wasabi paste
50 ml Japanese rice vinegar
100 g round grain white rice (Sushi rice)
1 ginger root
1 tbsp. sugar
pinch of salt
1 medium sized carrot
1 small cucumber or green pepper
4 leaf marinated salmon
Method
Cook rice in hot water with a pinch of salt, sugar and rice vinegar for 20 minutes.
When the rice is coocked, drain remaining water and add 10 g grated ginger root (you can put the grated zest of 1 lemon instead).
Clean the carrots and cook until it become soft, being careful not to fall apart.
1 sheet of dried seaweed put in a setting of bamboo (for making sushi) and through algae in thickness of 1 cm put hot rice in a layer, making sure that all sides algae leave at least 0.5 mm distance from the end so that rice would not leak out.
At 2 cm from end e of the algae that is facing you, immerse the rice with your fingers (but not completely) and put in a layer cucumbers and peppers cut into sticks, layer of salmon roll in the sticks, and a layer of carrots cut into sticks.
Using the setting of bamboo gently roll the front end making sure to stay fill in the middle, then roll the rest of the algae.
Repeat with other sheet algae.
Leave sushi to cool at least 30 minutes in the refrigerator, then serve with Wasabi paste or soy sauce.
Chilled sushi cut into rings 1 cm thick with a sharp knife dipped in cold water (each time before cutting).
BY Jamie Oliver
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