There are a few things I would change if I made this recipe again, and they are all about me: I'd check the size of the tin when halving the recipe, I'd keep a better eye on the rice and cut the finished sushi with a sharper knife.
I would also travel ahead in time and meet Mrs SwanPrincess who would tell me where to buy local wasabi, then I wouldn't have had to use the horseradish supermarket kind.
The sushi was delicious, in-spite of all the bumps along the way. I made half the recipe and cut 12 very large pieces, which would have been better as 24 bite sized pieces, eliminating the urge for soy sauce double dipping (we dipped both short ends before eating)
When I bought the rice wine vinegar at the supermarket, I noticed they had special sushi seasoning in a bottle as well. I decided to just follow the recipe. We are lucky to have local smoked salmon, which makes me very happy.
I have never made any Japanese food, and while I am sure this is far, far away from being in any way authentic, it was a good entry point via Donna Hay and the sushi rice I spotted in the supermarket which inspired me!!
Smoked Salmon Sushi makes about 30 pieces
- 1 2/3 cups (330g) sushi rice
- 1 3/4 cups (435ml) water
- 60ml rice wine vinegar
- 2 tbspn (40ml) caster sugar
- 2 tspn sea salt flakes
- 200g sliced smoked salmon
- 1 tspn wasabi paste
- 2 sheets of nori (seaweed sheets)
- soy sauce to serve
The rice needs to be washed under cold running water for 5 minutes. Instead of a colander, I used my steamer lined with a clean kitchen cloth. I was worried the rice might wash through the larger colander holes.
Put the rice and water in a small saucepan, cover and bring to the boil. The covered rice should not continue at a rolling boil, but rather a slow boil, so turn the heat down a little to medium. Keep a close eye on it as it boils for 10 minutes. Mine stuck to the base of the saucepan a little, but was not burned. I tasted it to check. Remove from the heat, keep the lid on, and set aside for 10 minutes.
Mix the rice wine vinegar, sugar and salt. Spoon the rice out into a shallow casserole or onto a tray: nothing metallic. Pour the vinegar mixture over the rice and mix with a plastic or wooden spatula or slide for 5 minutes: incorporating the vinegar and cooling the rice.
After 5 minutes, or when the rice is cool to the touch, prepare the tin. Line with cling wrap leaving fairly long ends to wrap the tin later on. Cover the base of the tin with the smoked salmon slices, cutting to fit. Here's where I realised my tin was a tad too big.
Spread the wasabi over the smoked salmon, as much or as little as you like. I added another dash as I like it hot.
Cover with the cooled rice, smoothing the top, and then the nori. Fold the cling wrap so the sushi is securely covered. Top with a piece of fairly thick card cut to the size of the tin and the weight it down. I used 2 kilos of flour and then a heavy wooden board. Refrigerate for at least an hour.
Cut into pieces and serve with a bowl of soy sauce for dipping.