Sushi Rolls

Ingredients

• 60 g salmon fillet (sushi quality)
• 1 cucumber piece (about 5 cm)
• 1 nori sheet
• 150 g cooked sushi rice
• 1 tsp wasabi
• soy sauce (to taste)

Instructions

1. 1.

   Wash the salmon fillet, pat it dry and cut into thin strips about 5 mm wide. Peel the cucumber, halve it lengthwise, remove the seeds with a spoon and slice into sticks 4-5 mm thick.

2. 2.

   Cut the nori sheet in half lengthwise and place one half flat on the work surface (or over a plastic-wrapped bamboo sushi mat if available). Spread half of the sushi rice with damp hands on the nori, leaving about a 1 cm border at the top edge. Spread a thin line of wasabi across the middle of the rice with your finger. Lay the salmon strips over the wasabi. Moisten the free edge of the nori with water. Roll the sheet from the lower side over the filling and tighten slightly. Slice the roll into six equal pieces.

3. 3.

   Repeat the process on the second half of the nori: spread rice, apply wasabi, place cucumber sticks on the wasabi strip, roll up, and cut into six equal pieces.

4. 4.

   Serve with soy sauce for dipping as desired.