Type of dish: Snack
Servings: Makes 4 rolls
Equipment: Cooking Pot
- ½ cup of uncooked short- or medium-grain white rice
- 1 tsp red wine vinegar
- dab of wasabi
- 1 sheet toasted nori
- 1 inch of cucumber, cut in half to create two half moons
- 4 TB salmon roe (ikura)–recommended sources are websites I Love Blue Sea or Vital Choice
- To prepare the rice, rinse several times and cook according to its instructions. When it’s finished, mix 1 tsp red wine vinegar into the steaming hot rice, then set rice aside to cool.
- Prepare a bowl of water for your fingers, and have a kitchen towel nearby, as you will want wet hands when working with the rice, and perfectly dry hands when touching the nori.
- Wet your hands and create four ovals of rice, each one inch wide by two inches long.
- Using kitchen shears or a knife and cutting board, cut the nori sheet into four strips of 7 inch (18 cm)by 1 ¼ inch (3 cm) wide.
- Slice the cucumber moon shapes into very thin slices.
- Arrange three thin cucumber moons at the short end of a rice oval. Hold it in place with one hand while drying the other hand and then picking up a nori strip.
- Wrap the nori strip around the rice/cucumber, making an oval wrapped sushi roll. Dip one finger in water, and use it to seal the nori shut at the end.
- Press the rice down to create space at the top of the roll. Sprinkle a bit of wasabi on top of the rice oval.
- Spoon salmon roe on top of the rice, and serve immediately to avoid nori getting soggy.
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