Salmon & Cucumber Sushi Rolls Recipe - BBC Good Food

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• Salmon & cucumber sushi rolls

Salmon & cucumber sushi rolls

• Good Food team

Save recipeMakes 12More effortPrep: 20 minsCook: 20 minsPlus draining and coolingA star rating of 5 out of 5.6 ratingsRateloading...

Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi

HealthyPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Easy miso soup

A star rating of 1.7 out of 5.23 ratings

A low fat soup ready in under 5 minutes

Soy tuna with wasabi mash

A star rating of 4.3 out of 5.31 ratings

Enjoy this Japanese-inspired dish with someone special

Ingredients

Nutrition

• 2 nori sheets
• 100g skinless salmon fillet (use really fresh), thinly sliced lengthways
• ¼ cucumber deseeded, thinly sliced lengthways
• squeeze wasabi plus extra to serve
• pickled sushi ginger to serve
• light soy sauce to serve
• salmon roe to serve (optional)

For the rice

• 100g sushi rice
• 2 tsp saké or mirin (optional)
• 1 tbsp caster sugar (omit if using mirin)
• 25ml rice vinegar

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Nutrition: per piece

• kcal59
• fat1g
• saturates0g
• carbs10g
• sugars3g
• fibre0g
• protein3g
• salt0.2glow

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Method

• step 1

  First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.

• step 2

  Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.

• step 3

  Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.

• step 4

  Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.

• step 5

  Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

RECIPE TIPS

MORE FILLINGS

Vegetarian- Avocado slices, cooked asparagus spears, tofu strips, omelette strips, steamed green beans or pepper slices. Seafood- Cooked crabmeat and prawns, raw or canned tuna, smoked mackerel, smoked eel or salmon roe. Beef and chicken- Thinly sliced rare roast beef, teriyaki chicken or crumbed and deep-fried chicken pieces.

Recipe from Good Food magazine, October 2012

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