Salmon and cucumber hand rolls

This is more an idea than a recipe. It’s also what we eat for dinner when we can’t be bothered cooking anything. It takes 10 minutes and tastes delicious.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Japanese

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 2-3 cups warm cooked sushi (koshihikari) rice
• 1 tbsp seasoned sushi vinegar (available from Asian grocers)
• 500 g sashimi-grade salmon loin
• 1 tsp toasted sesame seeds
• 1 short cucumber, cut into thin batons
• 3 shiso leaves
• wasabi paste
• Japanese pickled yellow ginger
• 8 nori sheets, cut into quarters (squares)
• soy sauce, for dipping

Instructions

1. Sprinkle the warm rice with the vinegar and mix in with a rice spatula using a cutting motion. Keep the rice warm until ready to serve.
2. Slice the salmon sashimi into thick pieces and arrange on a serving platter and sprinkle with the sesame seeds.
3. Serve all the elements on a large serving platter for everyone to help themselves. 

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Japanese

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG