1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets
400g/14oz short-grain sushi rice
cooked according to packet instructions
cooled
wasabi paste
450g/1lb top quality
very fresh salmon fillet
1 cucumber
thinly sliced into strips
1 bunch spring onions
finely chopped
soy sauce
Directions
Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.)
Place a dab of wasabi paste along the rice
according to taste. Wasabi is quite strong
so be sparing!
Place a thin slice of salmon onto the rice.
Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces
