Various Sushi Rolls

Ingredients

• 300 g sushi rice
• 1 piece kombu seaweed
• 1 tbsp Rice vinegar
• a pinch salt
• a pinch sugar
• 200 g cucumber salad
• 100 g salmon fillet (sushi grade; skin removed)
• 80 g pickled radish
• 3 sheets nori seaweed
• 3 tsp wasabi
• 4 surimi sticks
• 0.5 Avocado
• 1 tsp lemon juice
• 1 tbsp mayonnaise
• 4 tbsp tobiko (red caviar)
• 100 g squid (arm)
• 80 g tuna fillet
• 80 g smoked salmon

Instructions

1. 1.

   Wash sushi rice thoroughly under running water in a sieve until the water runs clear. Add 450 ml water and a small piece of kombu to an unlined cooking vessel and steam at 100 °C for 18 minutes, stirring occasionally.

2. 2.

   Heat 1 tbsp rice vinegar and stir with salt and sugar. Transfer the cooked rice to a bowl, remove the kombu. Spread the vinegar mixture over the rice slowly while fanning it with a fan or your hand to cool quickly and give it shine. Divide the rice into three equal portions.

3. 3.

   For maki sushi, wash 100 g cucumber, halve lengthwise and remove seeds with a spoon. Cut cucumber halves into ~1 cm wide strips. Wash salmon fillet, pat dry, cut into thin strips. Drain pickled radish sticks and pat dry.

4. 4.

   Cut two nori sheets in half lengthwise and lay one half flat on the work surface (or on a sushi bamboo mat wrapped in plastic). Spread a thin layer of rice (~5 mm) with damp hands, leaving a ~1 cm border at the top. Spread 2 tsp wasabi across the middle as a thin strip. Place cucumber, salmon or radish strips into the groove, roll tightly using the bamboo mat, remove the mat and slice the roll into pieces. Repeat with remaining nori halves.

5. 5.

   For uramaki, cut surimi sticks lengthwise in half. Wash remaining cucumber, dry, halve lengthwise, remove seeds and cut flesh into ~0.5 cm thick sticks. Press avocado flesh to squeeze out juice, cut into strips lengthwise and drizzle with lemon juice immediately.

6. 6.

   Wrap the sushi mat with plastic wrap and place a half nori sheet on top. Spread one third of the rice over it, press lightly and flip so the rice faces the plastic. Spread half the mayonnaise on the lower third of the nori, lay half the surimi sticks, cucumber sticks and avocado strips, then roll using the bamboo mat. Form a second roll with remaining ingredients. Roll both rolls in tobiko and cut each into six equal pieces.

7. 7.

   For nigiri sushi shape the rice into 10–12 small cylinders (~6 cm long). Slice squid arm into 6 thin even slices. Spread wasabi paste on one side of each slice and place on top of a rice cylinder. Slice tuna into four even slices, spread 1/3 of the wasabi paste on one side and place on four rice cylinders. Slice salmon into four even slices, spread remaining wasabi on one side and place on the remaining rice cylinders.