Salmon Sushi Rolls

Preparation

Rinse the 2 cups rice in a colander under running water. Drain the water, add two tablespoons oil to the rice and stir. Put the rice into a large pot. Pour water (four cups approximately) so that it covers the rice and goes 1 cm above it. Put the pan over high heat. As soon as the water boils, lower the heat to a simmer and cover the pan. Do not stir the rice while cooking. Wait until all the water boils off before stirring. At that point try some rice to see if it’s ready. If it is still tough, add half a cup of water, cover the pan and wait until the water cooks off. It usually takes 30 minutes for the rice to be done.

When the rice is ready, remove pot from heat and set it aside to cool.

Meanwhile prepare the salmon, cucumber and feta. All the ingredients must be cut lengthwise about 1/2 centimeter wide.

Prepare the sushi mat and place one nori sheet onto the mat, shiny side down. Put 2 tablespoons rice on the nori and spread it all over. Put sticks of cucumber, salmon and feta horizontally onto the rice. Roll the mat forward pressing down a bit as you roll. Remove the mat and place the roll seam side down on a plate. Repeat with the rest of the nori and filling ingredients. When all the rolls are ready, cut each one into six sections.

Serve the salmon sushi rolls with marinated ginger, soy sauce and wasabi. Share!