Events and Celebrations

  • Rice
  • 200 g (7 oz) sushi rice
  • 250 ml (8 fl oz) water
  • 80 ml (3 fl oz) Japanese rice vinegar
  • 2 tablespoons caster sugar
  • ½ teaspoon salt
  • 6 sheets of nori
  • 250 g (8 oz) smoked salmon
  • Japanese soy sauce (shoyu)
  • wasabi paste
  • Japanese pickled ginger (gari)
  • a few dill sprigs

Make the sushi rice (see page 26).

Cut the sheets of nori into 4 pieces.

Slice the smoked salmon into strips.

Place the soy sauce, wasabi paste, pickled ginger and dill sprigs in separate serving bowls.

Arrange the nori strips and the sliced salmon on a plate.

Let everyone make their own cornets by spreading rice on the nori sheets, then adding a touch of wasabi and a little ginger and dill before rolling them into cornets and dipping briefly in the soy sauce.

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