Daikon-Wrapped Salmon Rolls

Method

1. 1

   Place 3 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.

2. 2

   Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   Get everything ready before rolling: cut the salmon into long strips about 1/2 inch thick. Cut the daikon into hair-thin threads and soak them in ice water. Cut the cucumber into long thin batons.

5. 5

   Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.

6. 6

   Arrange daikon and cucumber in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.

7. 7

   Shingle the salmon along the roll at a slight angle, lay plastic wrap over it and squeeze lightly with the mat to set the topping.

8. 8

   Slice the roll into 8 pieces with a wet sharp knife, wiping the blade between each cut.

9. 9

   Finish with shiso and serve right away.