Salmon Rice Sushi

Nori (seaweed), the traditional wrap of sushi can be purchased at Oriental markets and specialty food stores. Regular, flavoured flour tortillas can also be substituted for the nori.

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  • 2 tsp (10 mL) granulated sugar
  • 1/4 tsp (1 mL) salt
  • 2 tbsp (25 mL) rice vinegar or white wine vinegar
  • 2 1/2 cups (625 mL) hot cooked medium or short grain USA Rice
  • 1 can (7.5 oz/213 g) salmon, drained and flaked
  • 1 green onion, minced
  • 1 tsp (5 mL) grated fresh gingerroot
  • 3 sheets (about 8 x 7 inches/20 cm x 18 cm) toasted nori OR flavoured flour tortillas
  • 1/2 medium cucumber, peeled, seeded and finely julienned
  1. Dissolve sugar and salt in vinegar; stir into hot rice. Cool at room temperature, stirring occasionally. Meanwhile, combine salmon, onion and gingerroot.
  2. Place 1 sheet of nori on bamboo sushi-rolling mat or large sheet of aluminium foil. Spread 1/3 of rice on nori, leaving 1-inch (2.5 cm) of top of nori exposed. Place 1/3 of salmon mixture in a line about 1-inch (2.5 cm) from bottom edge. Arrange about 2 tbsp (25 mL) cucumber on top of rice.
  3. Moisten exposed edge of nori. Holding the ingredients down with fingers, lift up mat with thumbs and roll over jelly-roll style. Pull mat away as you roll the nori and rice, using a little pressure to tighten the roll. Press in any loose ingredients at ends of roll. Wrap in waxed paper or plastic wrap.
  4. Repeat with remaining nori and rice mixture. Chill. Using a moistened, sharp knife, cut into 1-inch (2.5 cm) slices.