Salmon Sushi Squares

Ingredients

• 300 g sushi rice
• 1 piece kombu seaweed (ca. 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 10 g sugar (1 tsp)
• 150 g Smoked salmon
• 1 tsp wasabi paste
• 1 tsp sesame seeds
• spring onions
• 4 tbsp soy sauce

Instructions

1. 1.

   Rinse the rice under cold water until clear. In a pot, combine rice, 450 ml water and kombu; bring to a boil over high heat. Reduce to low heat, cover, and simmer for 10 minutes (do not lift the lid). Remove from heat and let the rice sit for 3–5 minutes.

2. 2.

   Heat the rice vinegar and stir in salt and sugar until dissolved.

3. 3.

   Transfer the cooked rice to a bowl, remove the kombu. Stir in the seasoned mixture and fan it with a hand fan to cool.

4. 4.

   Line a shallow pan (20 × 20 cm) with plastic wrap. Arrange smoked salmon slices overlapping lightly and spread a thin layer of wasabi over them.

5. 5.

   Spread the cooled rice evenly over the salmon, press down gently. Carefully lift the sushi out of the pan and remove the plastic wrap. Cut into 16 small squares.

6. 6.

   Place the squares on a plate, sprinkle with sesame seeds. Slice spring onions into thin strips and scatter over the sushi. Serve with soy sauce.