Salmon Rice Sushi
- 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
- Dissolve sugar and salt in vinegar; stir into hot rice. Cool at room temperature, stirring occasionally. Meanwhile, combine salmon, onion and gingerroot.
- 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.
- 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.
- Repeat with remaining nori and rice mixture. Chill. Using a moistened, sharp knife, cut into 1-inch (2.5 cm) slices.